Zucchini antipasto


Servings: 2
Cooking time: 1 h

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.


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