Vegetarian platter

vegetarian-platter
  • Serving: 6
  • Prep time: 25 m
  • Cook time: 35 m
  • Ready in: 60 m
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How to Make Vegetarian platter?

Credit by: KingOfChef

Ingredients

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Nutrients

1845 kj ENERGY
19.1g FAT TOTAL
6.5g SATURATED FAT
3.3g FIBRE
13.9g PROTEIN
32mg CHOLESTEROL
969mg SODIUM
51.9g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 220°C. Line 2 large baking trays with baking paper. Cut capsicums into quarters. Remove seeds and membranes. Place capsicum, skin side up, on a baking tray.

  • Step 2

    Thinly slice half the chilli and 1 garlic clove. Place in a bowl. Add olives and stir to combine. Place olive mixture and ricotta wedge on a baking tray. Finely chop remaining chilli and garlic. Sprinkle over ricotta.

  • Step 3

    Drizzle 2 tablespoons oil over capsicum, ricotta and olives. Bake, swapping trays over halfway through cooking, for 25 minutes, or until capsicum has blistered and ricotta browned slightly. Set aside ricotta and olives. Place capsicum in a plastic bag. Stand for 5 minutes. Peel away skin. Cut capsicum into wide strips. Combine capsicum, remaining oil and lemon juice in a bowl.

  • Step 4

    Place bread on baking tray. Spray with oil. Bake for 10 minutes or until crisp.

  • Step 5

    Arrange capsicum, olives, ricotta and bread on a platter. Sprinkle oregano over olives. Serve.

Tips & variations

  • This platter is best prepared just before serving.

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