How to make a particularly welcome appetizer in summer, recipe with peppers, courgettes, beetroot, aubergines, tomatoes, Russian salad, boiled eggs, pickled gherkins and mayonnaise.
Ingredients for 4 people
- 1 red or yellow pepper
- 2 medium sized courgettes
- 2 medium-sized eggplants
- 1 baked red beetroot
- 3 boiled eggs
- 1 bowl of ready-made Russian salad
- 1 cup of mayonnaise
- 3 round tomatoes not overripe
- a handful of chopped parsley
- 6 pickled gherkins
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- 1 teaspoon of oregano
- 1 teaspoon of marjoram
- extra virgin olive oil
- tomato puree
- 1 glass of cognac
- salt and ground black pepper
How to prepare the vegetarian appetizer
Put the pepper in a pan, grease it with a little oil and cook it in a very hot oven for about half an hour.
Before it cools, peel it and divide it into strips, then season it with oil, salt and a little chopped parsley.
Cut the tomatoes in half, remove the seeds and part of the pulp, then fill them with the Russian salad and garnish them with half of the mayonnaise and a few pieces of gherkin.
Peel the beetroot and cut into sticks, then season with oil, salt, pepper and chopped parsley.
Cut the aubergines into strips, fairly thin, without peeling them, put them in salt for at least an hour, then drain them and cook them in a very hot oven, then season them with oil, marjoram, pepper and salt.
Boil the courgettes, cut them on wheels and season them with oil, pepper, salt, oregano, tomato and tomato puree.
Divide the eggs lengthwise, cover them with the remaining mayonnaise, mixed with a little tomato puree mixed with cognac, then garnish with a few pieces of gherkin.
To serve this appetizer you need a few small salad bowls or an appetizer tray with multiple compartments.
