Antipasto Platter

 

Serves 4 

• 2 courgettes, thinly sliced
• 2 aubergines, thinly sliced
• Sprig each resh thyme, oregano and basil, chopped, or ½ teaspoon each dried thyme, oregano and basil
• 1 teaspoon lemon juice
• ½ teaspoon salt
• 450 ml olive oil
• 3 large caps canned pimiento
• 1 (213 gr/7½-oz) can mushrooms
• Few lettuce leaves
• 12 black olives
• Sprig of each parsley, thyme, oregano and basil, for garnish (optional)

1. Place the sliced courgettes and aubergines in a bowl.
2. Beat together the lemon juice, salt, oil and herbs, and pour over the sliced vegetables.
3. Cover and leave to marinate for 4 hours at room temperature.
4. Remove the courgettes and the aubergines, place in a heated frying pan and fry for 1-2 minutes on each side in a little extra oil if necessary ; drain on absorbent kitchen paper and leave to cool.
5. Drain the pimiento and mushrooms ; wash the lettuce and parsley and leave to drain.
6. Cut the caps of pimiento in half.
7. Arrange the lettuce, mushrooms, courgettes, aubergines, pimiento and olives on a flat dish.
8. Garnish the antipasto with the parsley, thyme, oregano and basil, if used.

BON APPÉTIT