Vegetable antipasti

Vegetable antipasti
  • Serves: 4
  • Cook time: Ready in 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Griddling gives Mediterranean vegetables such as aubergines, courgettes and peppers a sensational smokiness. This beautiful platter is the perfect starter to share.


  • 6 tbsp balsamic vinegar
  • 3 garlic cloves, crushed
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • ½ tsp dried chilli flakes
  • Salt and freshly ground black pepper
  • 200g baby courgettes, sliced thinly lengthways
  • 2 aubergines, sliced thinly
  • 2 red peppers, halved, deseeded and cut into thin strips
  • 2 yellow peppers, halved, deseeded and cut into thin strips
  • Large bag of rocket leaves


  1. Put the balsamic vinegar, garlic, basil, oregano and chilli flakes in a large bowl, season to taste and mix together. Add the courgettes, aubergines and peppers and toss to coat well.
  2. Heat a non-stick griddle pan over a high heat.
  3. Remove the vegetables from the balsamic marinade (reserving the marinade) and griddle, in batches, for 2-3 minutes on each side or until tender and nicely coloured.
  4. Arrange the rocket leaves on a large serving platter, top with the grilled vegetables and drizzle over the reserved marinade.
  5. These vegetables are delicious served warm or cold.

Tip: Make your Italian platter even more tempting by adding other nibbles such as light mozzarella cheese (3 Syns per 35g) or Parma ham (½ Syn per slice).

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