Vegetable antipasti

Vegetable antipasti
  • Serves icon Serves 6 as a shared starter
  • Time icon Hands-on time 30 min, oven time 2 hours, plus infusing

Gorgeous summer vegetables are the star of this antipasti recipe — serve as a starter at your next dinner party.

Nutrition: per serving

Calories
366kcals
Fat
36.4g (7.5g saturated)
Protein
6.5g
Carbohydrates
4.2g (3.7g sugars)
Fibre
2.8g
Salt
1.1g
Calories
366kcals
Fat
36.4g (7.5g saturated)
Protein
6.5g
Carbohydrates
4.2g (3.7g sugars)
Fibre
2.8g
Salt
1.1g

Ingredients

Marinated tomatoes

  • 400g cherry tomatoes
  • A few fresh thyme sprigs
  • 2 fresh bay leaves
  • Extra-virgin olive oil (about 150ml)

Roasted fennel with chilli oil

  • ½ red chilli, finely chopped
  • 1 tsp sea salt
  • 6 tbsp extra-virgin olive oil
  • 1 large fennel bulb, trimmed and cut lengthways into 8 wedges
  • 1 tbsp fennel seeds

Courgette ribbons 

  • 2 large courgettes (see tip)
  • 125g buffalo mozzarella, at room temperature
  • A few fresh basil sprigs, leaves finely sliced
  • Extra-virgin olive oil to drizzle
  • Finely grated zest and juice ½ lemon
  • Focaccia or similar bread to serve

Method

  1. For the tomatoes, heat the oven to 120°C/100°C fan/gas½. Halve the tomatoes horizontally. Sprinkle with a little salt and pepper and put on a large baking tray. Roast for 1½ hours or until shrivelled and sweet. Leave to cool, then put in a bowl or jar, add the thyme and bay leaves, then cover with extra-virgin olive oil. Stir gently to combine, then leave for at least 3 hours, but preferably overnight (see Make Ahead), at room temperature.
  2. Make the chilli oil for the fennel by mixing the chilli, salt and 5 tbsp olive oil in a pestle and mortar and crushing slightly. Leave for at least 1 hour to infuse (see Make Ahead).
  3. Heat the oven to 200°C/180°C fan/ gas 6. Drizzle the fennel wedges with the remaining oil, season well, then roast for 20-25 minutes until tender. Toast the fennel seeds in a hot, dry pan for 1-2 minutes over a medium heat until fragrant, tossing occasionally, then set aside. To serve, put the tomatoes and warm/room temperature fennel on a large serving platter or board, drizzle the fennel with the chilli oil and scatter over the fennel seeds.
  4. Using a vegetable peeler, peel the courgettes into ribbons, rotating them as you peel, then discard the soft seeded core. Put the ribbons in a bowl and tear in the mozzarella. Add the basil, olive oil, lemon zest and juice, season, then toss to coat.
  5. Arrange on a board and serve with focaccia or other good bread to mop up the juices.

delicious. tips

  1. A mix of yellow and green courgettes would look beautiful, if you can find them.

  2. Make the tomatoes up to 4 days in advance and keep covered in the fridge, making sure they’re submerged in oil. Bring to room temperature to serve.

    Make the fennel up to 4 hours in advance and keep at room temperature – dress just before serving.

    Make the chilli oil up to 2 days before; the heat will get stronger the longer it is left.

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