Ingredients:
- 2 courgettes, sliced into 1cm rounds
- 1 aubergine, sliced into 1cm rounds
- 1 red and 1 yellow pepper, deseeded and sliced
- 6 tbsp extra-virgin olive oil
- u00bd tsp dried oregano
- Salt and black pepper
- Juice of 1 lemon
- 3 garlic cloves, crushed
- u00bd tbsp fresh thyme leaves
- To serve:
- Parma ham
- Salami
- Jarred artichoke hearts
- Mixed olives
Method:
- 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- 2 Place the courgettes, aubergine and peppers in a single layer over two large baking trays. Drizzle with two tablespoons of the extra-virgin olive oil and season with the oregano and some salt and black pepper. Roast for 15-20 minutes or until slightly browned.
- 3 In a bowl, mix the remaining olive oil together with the lemon juice, garlic and thyme.
- 4 Add the roasted vegetables and stir to coat everything well.
- 5 Cover and allow to marinade at room temperature for at least two hours.
- 6 Serve the roasted vegetable antipasti with Parma ham, salami, jarred artichoke hearts and mixed olives for an easy sharing platter.
