Marinated Vegetable Antipasto [Serves 4]

Ingredients

3 red peppers
3 yellow peppers
4 garlic cloves, sliced
handful of fresh basil
120 ml/4 fl oz//2 cup olive oil
salt and freshly ground black pepper
For the mushrooms
450 g/1 lb open cap mushrooms, thickly sliced
60 mi/4 tbsp olive oil
1 large garlic dove, crushed
15 ml/ 1 tbsp chopped fresh rosemary
250 ml/ 8 fl oz/1 cup dry white wine
fresh rosemary sprigs, to garnish
For the olive
1 dried red chilli, crushed
grated rind of 1 lemon
120 ml/4 fl oz//2 cup olive oil
225 g/8 oz/1 1/3 cups Italian black olives
30 ml/2 tbsp chopped fresh flat leaf parsley basil leaves, to garnish
1 lemon wedge, to serve

Read more: Marinated Vegetable Antipasto [Serves 4]

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