By Chef Alessandra Rossi
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Level: Easy
Introduction: Ciao! Today, Chef Alessandra Rossi is bringing you an Italian-inspired vegan antipasto that’s perfect as a starter or a light meal. This grilled vegetable dish celebrates the flavors of Italy with a simple, rustic presentation that’s as beautiful as it is delicious. Alessandra’s love for fresh, seasonal produce shines in this recipe, making it a delightful way to start any meal.
Ingredients:
- 2 zucchinis, sliced lengthwise
- 1 red bell pepper, cut into large strips
- 1 eggplant, sliced into rounds
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
- Drizzle the olive oil over the zucchini, bell pepper, and eggplant slices. Season with salt and pepper. “This is the essence of Italian cooking—simple, high-quality ingredients,” Alessandra says with a smile.
- Grill the Vegetables:
- Heat a grill pan over medium-high heat. Grill the vegetables for 2-3 minutes on each side until tender and lightly charred. “The grill marks add a lovely touch and a hint of smoky flavor,” Alessandra notes.
- Serve:
- Arrange the grilled vegetables on a platter. Drizzle with a little more olive oil and a squeeze of lemon juice if desired. “Buon appetito! Enjoy this simple yet flavorful dish,” Alessandra encourages.
Chef’s Note: “This antipasto is perfect for a light summer meal or as an appetizer to a larger feast. Feel free to mix in other seasonal vegetables you love!”
Nutritional Information:
- Calories: 180 per serving
- Protein: 3g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 5g
This Italian-inspired grilled vegetable antipasto by Chef Alessandra Rossi is a fresh and flavorful way to start your meal. Buon appetito!
The quad kitchen 