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Salumi & verdura
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious Italian appetizer with cured meats and veggies.
Ingredients:
  • Olive oil spray
  • 3 large zucchini, trimmed, thinly sliced lengthways
  • 1 large eggplant, trimmed, thinly sliced lengthways
  • 36.40 gm extra virgin olive oil
  • 1 tsp red wine vinegar
  • Pinch of crushed garlic
  • Pinch of dried red chilli flakes (optional)
  • 2 bunches asparagus, woody ends trimmed
  • 100g sliced sopressa salami
  • 170g sliced smoked salmon, torn
  • 220g cherry bocconcini, drained
  • 150g kalamata olives
  • 125g pkt grissini
Instructions:
  • Heat up a chargrill on medium-high heat. Lightly coat the zucchini and eggplant with oil. Grill the zucchini for 2 minutes on each side until tender, then set aside on a plate. Grill the eggplant for 3-4 minutes on each side until tender, then add to the plate.
  • In a bowl, mix extra virgin olive oil, vinegar, garlic, and optional chilli flakes. Layer eggplant in a large glass or ceramic dish. Drizzle some of the garlic mixture over the eggplant. Add zucchini, then the remaining eggplant and garlic mixture. Cover and refrigerate for 4 hours or overnight to marinate.
  • Blanch the asparagus in a large pan of salted boiling water for 1-2 minutes until vibrant green and crisp-tender.
  • Create a colorful arrangement on a platter with eggplant, zucchini, asparagus, salami, salmon, bocconcini, and olives. Enjoy with grissini on the side.

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