Vegetable Antipasto with

Tonnino in Olive Oil

25 min


2 servings


  • 1 cup Tonnino Tuna in olive oil
  • 2 bell peppers
  • 1 eggplant
  • 1 zucchini
  • 4 olive oil for the vegetables
  • 1 cup basil leaves
  • ¼ cup olive oil
  • Salt and pepper


Cut the eggplant lengthwise and place in a bowl with salt. Let sit for 20 minutes.
Cut the peppers and zucchini lengthwise.
Place all vegetables and the eggplant (rinsed in water and dried) on a baking sheet, add olive oil, salt and pepper, and bake in a 350° oven for 20 minutes.
Blend the basil with olive oil and a little of the Tonnino oil to add flavor.
Serve the vegetables with the Tonnino Tuna and brush it with the olive oil and basil mixture.