Marinated Vegetable Antipasto [Serves 4]


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


Place the peppers under a hot grill. Cook until they are black and blistered all over. Remove from the heat and place in a large plastic bag to cool.
When the peppers are cool, remove their skins, halve the flesh and remove the seeds. Cut into strips lengthways and place them in a bowl with the sliced garlic and basil leaves. Season and then cover with oil and marinate for 3-4 hours, tossing occasionally Garnish with basil leaves.
Place the mushrooms in a 1arge bowl. Heat the oil in a pan and add the garlic, rosemary and wine. Bring to the boil, then simmer for 3 minutes. Season. Pour over the mushrooms.
Mix well and leave to cool, stirring occasionally. Cover and marinate overnight. Serve at room temperature, garnished with rosemary sprigs.
Place the chilli and lemon rind in a small pan with the oil. Heal gently for about 3 minutes. Add the olives and heat for I minute more. Tip the olive mixture into a bowl and leave to cool. Marinate overnight. Before serving, sprinkle with parsley and garnish with basil leaves.
Serve with the lemon

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