Zucchini Antipasto – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Ingredients (use vegan versions):
- 1.5 kg zucchini
- 6 pickling onions
- 6 fresh sweet bazil leaves
- 6 cloves of garlic
- 12 tufts of fresh rosmary removed from sprig
- 2 tablespoon salt
- 3 cups olive oil
- 3 cups vegan white wine vinegar
Directions:
Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks. Either crush the garlic or chop finely. At this point add all the ingredients into pot and bring to the boil, stirring once in a while. Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat. Pack the zucchini into jars and distribute the onions evenly between the jars. Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks. It stores up to about 6 months.
Preparation time: half hour
Serves:
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