For the sauce vierge:
Quarter the tomatoes, remove the centre and chop into cubes.
Brown the Veggie Pieces ”XS” in a pan with a little oil.
Cube the peppers and courgettes, chop the chives and finely dice the olives.
Combine the ingredients in a salad bowl and add the olive oil.
Add to the Veggie Pieces ”XS” and adjust seasoning if necessary.
Arrange in small dishes.

For the pesto sauce:
Roast the pine nuts in the oven and set aside.
Brown the Veggie Pieces ”XS” in a frying pan with the pesto, add the pine nuts, and transfer into small dishes.
Serve hot.

For the tomato sauce:
Brown the Veggie Pieces ”XS” in a frying pan with a little oil for 2 minutes.
Add the chopped tomato sauce and cook over a low heat for 3 minutes.
Towards the end of cooking, stir in the chopped basil and transfer into small dishes.
Serve hot.

For zucchini antipasti:
Brown the Vegetable Bites in a pan with a little zucchini antipasto oil.
Mount the zucchini skewers.
Serve hot.

For Artichoke Antipasti:
Brown Vegetable Bites in a pan with a little oil of Artichoke Antipasti.
Mount the artichoke skewers.
Serve hot.