Veggie Antipasti Misti

Start off with the red peppers, quarter them, strip out all the pith and seeds, cut them into thick strips and paint with oil. Put under the grill for about five minutes or so until they are just browning, then take them off the grill, put into a bowl or saucepan and cover with a plate/lid.

After ten minutes or so take out of the bowl/saucepan and you should be able to peel the red peppers. Then cut into thin strips  Picture   and put to one side.

Trim the tops of the pimentos, paint with some olive oil, put in the oven at 350°F/180°C/Reg4 for about ten minutes or so until just soft and then take out and put to one side.

Top and tail the chillis, cut in half lenthways, remove the seeds and finely chop. Top and tail the aubergine, cut into smallish cubes, season with a little ground cumin, the chilli and salt and black pepper. Cook in a couple of tablespoonfuls of olive oil, stirring well for five minutes or so until soft but not mushy  Picture  .

Top and tail the courgettes, cut into half lengthways and use a teaspoon to remove the pith. Then cut the courgettes into slices, lightly salt and pepper and fry in a tablespoonful of olive oil until softish. About half way through this process grate over a little parmesan (if used) stirring as you do so  Picture  . Put to one side when ready.

Chop the parsley and oregano, and use some scissors to snip the chives to produce a couple of tablespoonfuls. Make a nice dressing using six tablespoonfuls of good olive oil and a tablespoonful of good white wine vinegar and season with salt.

Use the dressing to individually dress the pimentos with oregano, the red peppers with chives and the aubergines and courgettes with parsley or in fact any combo of herbs and vegetables that appeals to you.

Spoon the vegetables carefully on to serving dishes and serve  Zoom   and enjoy.