Buongiorno Ladies! In my last post we talked about different courses in an Italian menu. Well, now as promised, I am going to take you for a three course meal – Italy ishtyle. So, fasten up your aprons and put on your chef caps! Our first stop is Antipasto.
Antipasto (small appetizers) is a traditional start to any Italian feast, and it literally means “before the meal.” However, because antipasto is so easy to put together, looks and tastes spectacular and is fun to eat, we serve it at home as a casual meal in itself with a glass or two of wine to wet the throat and to complete the scene. There’s not much cooking required which makes it a wonderful relaxed weekend fare. Plus it’s a good cocktail snack!
Since, we do not find all the foreign ingredients easily; I have tweaked this recipe accordingly. For others, who want to follow the recipe authentically, they can find all the ingredients at the stores and markets I suggested in my previous post “Italians as the Indians do”.
Fast Roasted Vegetables with Italian dressing
3 medium sized capsicums (red/ yellow/ green) – cut into bite size pieces;
½ eggplant (brinjal) – cut into bite size pieces;
2 zucchini - cut into half inch rounds. (You can substitute it with Turrai or Ridge Gourd/ Ghiya or Bottle Gourd… amazing right?)
1 red onion – cut into wedges
Play with the flavours and add your choice of vegetable like mushroom, broccoli, lettuce and even tomatoes without pulp. Personally I also like to add cubes of cottage cheese (Paneer) to increase the nutrition value.
4 Tbsp of Extra Virgin Olive oil
1½ Tbsp of lemon juice
1 Tbsp water
1 tsp dried rosemary*
2 cloves of garlic – minced
½ tsp salt
½ tsp freshly grounded black pepper.
PREHEAT the oven to 250°C/500°F i.e. at the high end of your oven.
MIX the lemon juice, rosemary, garlic, water, salt, pepper and 3 tablespoons of the olive oil in a bowl to combine your dressing.
COVER the oven tray or a large baking dish with aluminium foil.
TOSS the vegetables with the dressing and place it in the oven.
ROAST for 15 minutes or till slightly smoked.
TAKE out the tray/ dish from the oven (Do not forget to wear your gloves )
MIX in the remaining tablespoon of olive oil.
If you love cheese like I do you can sprinkle some mozzarella on top. It will become Cheeselicious!!
“Rosemary or Gulmehandi” is popularly known as “Rusmary” in Hindi. It is an evergreen sweet smelling herb which has needle like leaves. It belongs to the mint family. You will either love it or hate it, no mixed feelings If I had to explain it in a few words, I would say that it is intense, strong, tangy and piny.
“Thyme” is a good substitute of Rosemary. In case you want to play safe with the taste, you can always use “Basil” or “Oregano” as seasoning.
Rosemary picture courtesy: wiki commons