Ingredients for antipasto salad with roast wild garlic, aubergine, sweet pepper and carrots
- 4 Aubergines
- 500 g Carrots
- 3 Sweet peppers
- 500 g Fresh mushrooms
- 300 ml Olive oil (Amanprana Verde Salud extra virgin)
- 6 Cloves of garlic
- 3 tablespoons Herbs (Amanprana ORAC Botanico-mix, spicy)
- A pinch Fleur de sel (Khoisan fleur de sel)
- 2 Lemon, the fresh juice of
- 2 bunches Flat-leaf parsley
- 1 bunch Wild garlic
- 1 twig Thyme
Preparation of antipasto salad with roast wild garlic, aubergine, sweet pepper and carrotsWash the vegetables and, if necessary, peel them. Cut into slices or long rectangles. Place the olive oil, the spices, garlic and the lemon juice in a blender. Mix briefly at high speed. Place the mixture together with the vegetables into a large bowl and mix together. Salt well and leave to draw for 30 minutes. Roasting the antipasto salad: aubergine, paprika and carrots Preheat the oven to de 180 °C, place the vegetables in a roasting dish with high sides and let roast for 10 minutes. Turn the oven off and leave the vegetables to rest for 45 minutes. Chop the wild garlic and parsley roughly and mix with the juice of 1 lemon, 3 tablespoons of olive oil and 1 tablespoon of herbs and a little fleur de sel and leave to settle until you serve the dish. Arrange the antipasto of roast vegetables and wild garlic attractively and serve with fresh bread.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.