Antipasti - cooking recipe

Ingredients

1 None red, 1 yellow and 1 green bell pepper, deseeded and each cut into 8 pieces
12 tbsp olive oil
3 tbsp lemon juice
2 None zucchini, sliced
1 clove garlic, peeled and finely chopped
2 None small eggplants, cut into 1/2 inch slices
3 sprigs fresh thyme, leaves stripped from stems
1 None hot pepper, deseeded and cut into thin strips
3/4 lb carrots, peeled and sliced (about 3 medium-large)
1/4 cup pine nuts
1 lb button mushrooms

Preparation

Preheat the broiler to high. Place the bell peppers skin-side up on a baking sheet. Broil until the skin blisters and blackens. Remove from the heat and cover with a damp tea towel until cool. Peel off the skins. Drizzle with 2 tbsp oil and 1 tbsp lemon juice. Season with salt and black pepper and allow to marinate for at least 1 hour.
Heat 2 tbsp oil in a frying pan set over medium-high heat and sear zucchini for 2 mins on each side. Add the garlic and saute for 1 min. Season with salt and black pepper, remove from the heat and allow to cool.
Lightly grease a grill pan and grill the eggplant for 3 mins on each side. Season with salt and black pepper and allow to cool. Drizzle with 4 tbsp oil and garnish with the thyme and Fresno pepper.
Heat 2 tbsp oil in a frying pan set over medium-high heat and saute the carrots for 5 mins. Add the pine nuts and saute for an additional 3 mins. Stir in 2 tbsp lemon juice and season with salt and black pepper.
Heat 2 tbsp oil in a separate frying pan set over medium-high heat and saute the mushrooms for 5 mins. Season with salt and black pepper. Serve all together.