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This colorful selection of fresh
vegetables and herbs makes a great dishes when served with fresh
crusty bread.
Ingredients
For the the olives
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Italian black olives - 250g
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olive oil - 120ml
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fresh flat leaf parsley - 2 tbsp
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dried red chili - 1, crushed
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lemon rind - 1 lemon, grated
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lemon wedge - 1, to serve
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basil leaves - to garnish
For the mushrooms
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open cap mushrooms - 500g, sliced
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dry white wine - 250ml
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olive oil - 4 tbsp
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fresh rosemary - 1 tbsp, chopped
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garlic - 1 clove, large, crushed
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fresh rosemary sprigs - to garnish
For the peppers
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red and yellow peppers - 3 for
each peppers
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olive oil - 120ml
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garlic - 4 cloves, sliced
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a handful of fresh basil
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ground black pepper and salt
Method
-
Place the peppers under a hot
grill, cook until they are black and blistered all over.
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Remove the peppers from heat and
place in a large plastic bag to cool.
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Remove the peppers skins when it
cool, halves the flesh and remove the seeds. Then cut into
strips lengthways and place them in a bowl together with sliced
basil leaves and garlic.
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Season with pepper and salt and
cover with oil and marinate for 4 hours, tossing occasionally.
Garnish with basil leaves.
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Next, place the mushrooms in a
large bowl, heat oil in a pan, add garlic, wine and rosemary.
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Bring to boil, simmer for 3
minutes, season with pepper and salt. Pour over to the
mushrooms.
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Mix well and leave to cool,
stirring occasionally. Cover and marinate overnight. Serve in a
dish and garnished with rosemary sprigs.
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Place the chili and lemon rind in
a small pan with the oil. Heat gently for 3 minutes, add in
olives and heat for another 1 minute.
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Tip the olive mixture into a bowl
and leave to cool. Marinate overnight.
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Before serving, sprinkle with
parsley and garnish with basil leaves. Serve with lemon wedge.
Serves 5.
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