Makes 4-6 servings

Ingredients

  • 6 heritage carrots (different colours)
  • 4 pointed red peppers
  • 2  courgettes
  • 1 fennel
  • 10 mushrooms
  • 1 tablespoon dried Italian herbs or Za'atar
  • 4 tablespoons of olive oil
  • sea salt and pepper to taste

Method

  1. Heat oven using the grill function on max. temperature possible.
  2. Wash carrots and peel them cut into medium sized slices or long pieces.
  3. Wash peppers, take ends and white bits out and cut into medium sized slices.
  4. Wash courgettes, take ends off and cut into thin slices.
  5. Wash fennel and take off the outer parts and stalk. Then cut the fennel into small slices.
  6. Cut off ends of the mushrooms.
  7. Mix olive oil, herbs, salt and pepper in a small bowl.
  8. Place all the vegetable on an oven tray and brush/pour the olive oil mixture over them.
  9. Mix well and leave to bake under the grill until the pepper skins are "burned" and the other vegetables are golden brown.
  10. Take pepper skins off and mix with other vegetables.
  11. Place on plate, cover with clingfilm and leave in the fridge to marinate at least 10 hours or 1 day.
  12. Take antipasti vegetables 30 minutes out of the fridge before serving.