Italian Antipasti with Grilled Pumpkin

Cut the pumpkin flesh into oblong wedges, season with salt and pepper and place on a tray lined with parchment paper.

Peel the garlic cloves, press them into the olive oil, add the rosemary needles and spices and coat the pumpkin wedges with the seasoning oil.

Rinse the peppers, cut them in half, remove the seeds and place them on the baking tray with the outer skin facing up.

Grill the pumpkin wedges and peppers in the heated oven at 220 °C for about 25 minutes until the pumpkin is crispy brown. Remove the pumpkin and form the peppers repeatedly for 10 min. at 240 °C until the skin turns black and begins to burst. Remove the peppers, cool a little and remove the skin.

Arrange the squash wedges on a large platter, marinate with balsamic. Cut the bell pepper halves into wedges as well, arrange and drizzle with the olive oil.

Decorate with olives, ham and salami and serve with fresh white bread.

Tip: Stock up on high-quality spices – it pays off!

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