Grilled Antipasto Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy++
Servings8CuisineCanadian
CourseAppetizerMethodGrilled
Main IngredientVegetable

Ingredients

 
2 eggplants 2
 
2 tsp salt 10 mL
 
1 each sweet red and yellow pepper 1
 
2 zucchini 2
 
1 large red onion 1 Olive oil
 
12 mushrooms 12
 
6 oz thinly sliced mozzarella 175 g or provolone cheese
 
6 oz thinly sliced assorted Italian 175 g cold cuts (salami, mortadella, prosciutto, cooked ham)
 
1 tomato's cut in wedges 1
 
1/2 cup black olives 125 mL
 
DRESSING:
 
1/2 cup olive oil 125 mL
 
1/3 cup chopped fresh basil 75 mL (or 1-1/2 tsp/7 mL dried)
 
1 tbsp balsamic vinegar 15 mL (or 2 tbsp/25 mL red wine vinegar)
 
1 tbsp Dijon mustard 15 mL
 
3 cloves garlic, minced 3
 
1/2 tsp each salt and pepper 2 mL

Directions

Cut eggplant into 1/2-inch (1 cm) thick slices.
In colander, sprinkle eggplant with salt; toss to coat and let drain for 30 minutes.
Meanwhile, place peppers on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium-high setting.
Grill, turning often, for 15 to 20 minutes or until charred.
Let cool slightly.
Peel, seed and cut peppers into 1-inch (2.5 cm) wide strips.
Set aside.
Diagonally cut zucchini into 1/2-inch (1 cm) thick slices.
Cut onion into 1/2-inch (1 cm) thick slices.
Trim stems from mushroom caps.
Rinse eggplant under cold running water; pat dry.
Lightly brush vegetables with oil.
Grill, turning occasionally, mushrooms and onions for 8 to 10 minutes, then eggplant and zucchini for 10 to 15 minutes, or until vegetables are tender but not charred.
Set aside separately.
DRESSING: In bowl, whisk together oil, basil, vinegar, mustard, garlic, salt and pepper.
Add mushrooms and turn to coat; transfer mushrooms to large shallow baking dish.
Repeat with onion, then zucchini, peppers and eggplant, arranging vegetables separately in dish.
Refrigerate and marinate for at least 8 or up to 24 hours; bring to room temperature before serving.
To serve, attractively arrange vegetables and cheese on large platter.
If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape.
Nestle among vegetables along with other cold cuts.
Garnish with tomatoes and olives.

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