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🍽️ Marinated Antipasti Vegetables with Feta

282 kcal · 40 min · 4 servings

Ingredients

• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s) (red)
• 5 tbsp olive oil
• 1 tsp rosemary
• 5 leaves sage
• 1 can(s) mushrooms
• 200 g feta cheese
• 250 g cherry tomato(s)
• 10 leaves basil
• 4 tbsp balsamic vinegar
• 3 tbsp vegetable broth
• 1 pinch(es) sugar
• 1 clove(s) garlic
• salt and pepper

Instructions

1. 1. Slice the eggplant into thick rounds and sprinkle with salt. Let it sit for 30 minutes to draw out bitterness. Rinse the slices under cold water and cut them into small cubes.
2. 2. Dice the zucchini and the bell pepper into small pieces as well.
3. 3. Heat some olive oil in a large pan and fry the eggplant, zucchini, and bell pepper vegetables in it.
4. 4. Finely chop the sage leaves and mince the rosemary needles. Add both herbs to the vegetables in the pan.
5. 5. Add the mushrooms. If using large mushrooms, halve or quarter them. Continue frying everything together for about 5 minutes until the vegetables are tender.
6. 6. Remove the pan from the heat and let the vegetables cool down briefly until they are lukewarm.
7. 7. Cut the tomatoes in half and cube the feta cheese into small pieces.
8. 8. Mix the balsamic vinegar with the vegetable broth in a separate bowl.
9. 9. Press the garlic directly into the vinegar broth and stir in the sugar, salt, and chopped basil.
10. 10. Pour the marinade over the lukewarm vegetables and mix everything well.
11. 11. Gently fold in the tomato halves and the feta cubes into the vegetable marinade.
12. 12. Let the antipasti dish rest for a while to allow the flavors to meld together.
13. 13. Serve the antipasti fresh with ciabatta bread or a garlic baguette.

Nutrition per serving

• kcal: 282
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 9 g