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Winter antipasto




Source of Recipe


made it up


Recipe Introduction


In summer I often do plates of crudites (raw veg) and I wondered how to make a more winter-friendly version. Here is one way.


I am going to experiment with little corns on the cob, carrots, beetroot, asparagus, onion, sumac, basil oil and goodness knows what else.


List of Ingredients




3 red capsicums
1 large orange sweet potato
1 fennel bulb
extra virgin olive oil
salt
pepper
fresh rosemary

Recipe



Heat oven. Put capsicums in low down (perhaps over a bowl of water but not touching it. Let them cook until the skin is easy to remove and you can tear them into ribbons.

Peel and slice sweet potato. Toss in some oil, salt and pepper. Scatter a small amount of rosemary over them (optional). Cook in 200C oven for about 15 minutes. Flip each piece of sweet potato and put in for about 10 more minutes (or until as cooked as you like- my son gets perfectly brown ones, I get mixed results.

Slice fennel. Drizzle with oil and season with salt and pepper. Cook in oven until it starts to fall apart then carefully flip over and cook until golden.

Arrange veg (warm or cold) on a plate and serve. I served with garlic bread for a very warming feel. I think some heated olives with lemon zest would be a nice accompaniment as well or maybe some artichoke. Also chickpeas with salsa verde.