Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!
- Wash a 4 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.
- Quarter capsicums. Remove and discard seeds and membranes.
- Heat a chargrill over high heat. Cook capsicum, in batches, for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes for capsicum to soften. Carefully peel and discard skins. Thickly slice capsicum.
- Cook zucchini, eggplant and sweet potato for 3 to 5 minutes each side or until browned and tender. Transfer to prepared jar. Combine garlic, capers, vinegar and herbs in a jug. Pour over vegetables. Add oil to cover vegetable mixture. Seal jar. Refrigerate.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set