For the antipasti platter, quarter the peppers, remove the seeds, rinse and press onto a baking tray with the skin side up. Bake in a heated oven at 250 °C (gas 5-6) on the middle rack for 15 to 20 minutes, until the skin is dark and blistered.
Briefly cover the pods with a wet dishcloth, then skin them. Clean the mushrooms, roast them in 2 tablespoons of oil until brown and season with salt and pepper.
Clean and rinse the zucchini, cut lengthwise into slices and roast in 2 tablespoons of oil until brown on both sides. Season with salt and pepper.
Make a sauce with pepper, salt, vinegar, oregano and olive oil. Arrange all the vegetables on a platter together with the bay leaf and the parsley plucked from the stems, drizzle with the sauce and leave to infuse for about 1 hour. Serve the antipasti platter.
Preparation Tip:
Serve white bread with the antipasti platter.
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