- Wash and trim the aubergine and courgette and cut them lengthways or crosswise into 1-cm-thick slices. Sprinkle the aubergine slices with ½ teaspoon of salt.
- Clean the mushrooms. Quarter and deseed the peppers, remove the stalk and wash inside and out. Pat the aubergine slices dry with kitchen towel.
- Lay the vegetables in the deep and shallow steamer baskets and season with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Peel the garlic cloves, put 1 garlic clove into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the garlic down the inside of the blender jug.
- Pour 1 litre of warm water over the garlic in the blender jug, attach the deep steamer basket, insert the shallow steamer basket, close the lid and cook with the steamer button/10 minutes.
- Once the cooking time is up, remove the steamer attachment and set it to one side. Empty out the blender jug and rinse it with very cold water.
- Put the remaining garlic clove and the herbs into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and balsamic vinegar and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.
- Transfer the vegetables to a bowl, pour over the oil mixture and leave to infuse for at least 1 hour.
While antipasti taste great with crispy ciabatta, they also make a great accompaniment to roasted meat and fish dishes.
If you can’t get hold of pointed peppers, you could use normal red peppers instead. Pointed peppers tend to be more flavoursome.
Bon appétit with Monsieur Cuisine