Vegetarian appetizer

Vegetarian appetizer
Vegetarian appetizer 5 1 Stefano Moraschini


Place the peppers in a baking dish, ungetelo with a little oil and cook in hot oven (200 degrees) for about 30 minutes; before it's cold, spellatelo and split it in the not-too-thin fillets that dress with oil, salt, pepper (only if the pepper is very sweet) and a little chopped parsley.

Cut in half the three round tomatoes, removing the seeds and the pulp to get 6 bowls that you will fill with the salad and guarnirete with half of the mayonnaise and some bit of gherkin or beet.

Peel the beets and cut into sticks condendola then with oil, pepper, salt and parsley.

Cut the unpeeled aubergines: long strips rather thin that, after taking in salt, to an inclined Board, for at least an hour, Cook on plate of the oven or on the grill well and dress warm, freshly cooked with olive oil, marjoram, pepper and salt.

Boil the zucchini which are not peeled, cut into thin slices and season with olive oil, pepper, salt, origana, tomato and tomato sauce.

Shelled hard-boiled eggs and cut them lengthwise; place in Bowl and cover with the remaining mayonnaise, mixed with a little tomato puree mixture in cognac.

Garnish with mayonnaise and gherkin and beetroot (like tomatoes).

Serve at room temperature.

This appetizer, which is especially pleasant in summer, may replace the first course at dinner, if rustic, not too stylish.

Variants: mushrooms cooked for a few minutes in boiling water and seasoned, sliced them, with oil, pepper and salt; boiled green beans, sliced and topped with mayonnaise; then Belgian ring sheared away, and the like.

Vegetarian appetizer

Ingredients and dosing for 4 persons


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