Antipasto

 

Serves 6

 

Vegetables

 

1/2  tablespoon coconut oil  or olive oil

4 zucchini, cut into slices, lengthways

1 large head of broccoli, cut into florets

2 carrots, peeled

 

Dressing

1 tablespoon finely chopped mint

1 tablespoon finely chopped oregano

2 tablespoons red wine vinegar

2 tablespoons lemon juice

 

Brush the slices of zucchini with the Oil then bake in moderate oven until brown.

Boil, steam or microwave the broccoli until tender.  Refresh under water and drain.

Slice the carrots into long thin strips using a vegetable peeler.  Boil, steam or microwave until tender.  Refresh under water and drain. Or use raw.

Make the dressing by placing all the dressing ingredients in a screw top jar.  Shake until combined.  Toss vegetables in the dressing.  Cover and refrigerate until required.

Just before serving, you may also wish to add

Pitted Olives

Sun-dried Tomatoes

Organic Cheese

Mushrooms

Home-made crackers