Char-grilled eggplant, zucchini, mushrooms and artichokes on a platter
Entertaining

Warm char-grilled vegetable antipasto

Our char-grilled vegetables, gently warmed and finished with basil pesto. Serve as a starter with crusty bread or alongside a roast.

Prep
10 min
Cook
10 min
Serves
6
Made with
Char Grilled Eggplant200g Char Grilled Pumpkin200g Char Grilled Capsicum Strips200g Char Grilled Button Mushrooms200g Char Grilled Artichokes200g Basil Pesto180g

Ingredients

  • 200g each Ruffled Feathers Char Grilled Eggplant, Char Grilled Pumpkin, Char Grilled Capsicum Strips, Char Grilled Button Mushrooms and Char Grilled Artichokes
  • 1 tbsp Ruffled Feathers Basil Pesto
  • 1 tbsp olive oil
  • Fresh basil leaves and a few rosemary sprigs
  • A pinch of chilli flakes
  • Crusty bread, to serve

Method

  1. 1Preheat the oven to 180°C (160°C fan-forced).
  2. 2Drain the vegetables, keeping a little of the oil. Spread them over a large oven tray and warm for 8 to 10 minutes.
  3. 3Arrange the vegetables on a platter, with the mushrooms in a small bowl in the centre.
  4. 4Mix the pesto with the olive oil and drizzle over the vegetables. Finish with basil, rosemary and chilli flakes, and serve with crusty bread.
Tip

The platter is just as good at room temperature, which makes it easy to prepare before guests arrive.

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