Zucchini antipasto
Italian apptipasto with zucchini is for those who like to start their meal not only with a delicious, but also with a beautiful appetizer.
Ingredients
| zucchini 300 g |
| salt 1 tsp. |
| ciabatta 1 pc |
| pink tomato 1 pc |
| lettuce leaves 4 pcs |
| feta cheese 150 g |
| bell pepper 1 pc |
| MARINADE SAUCE: |
| olive oil 70 g |
| wine vinegar 2 tbsp. |
| honey 2 tbsp. |
| garlic 6 cloves |
| parsley 2 sprigs |
| dill 2 sprigs |
| ground black pepper to taste |
Instructions
Step 1
Slice the zucchini lengthwise into thin slices, salt and place in the refrigerator for 30 minutes. Then pat dry with a paper towel.
Step 2
Prepare the marinade sauce. Add grated garlic, olive oil, wine vinegar, honey and ground black pepper to the chopped herbs.
Step 3
Marinate the zucchini in half of the marinade, cover with clingfilm and leave in the fridge for 1 hour.
Step 4
Slice the ciabatta, brush with the marinade and grill on a grill pan.
Step 5
Slice the peppers and tomato flesh, add the salad leaves, dress with the marinade and mix.
Step 6
Place 2 strips of zucchini overlapping each, top with feta, vegetables and wrap.
Step 7
Serve the zucchini rolls with crispy ciabatta.
