Grilled Antipasto Recipe
Ingredients
| Eggplants | 2 | |
| Salt | 10 Milliliter | |
| Sweet red pepper | 1 | |
| Sweet pepper | 1 | |
| Zucchini | 2 | |
| Red onion | 1 Large | |
| Olive oil | 1 Tablespoon | |
| Mushrooms | 12 | |
| Thinly sliced mozzarella/Provolone cheese | 175 Gram | |
| Thinly sliced assorted italian cold cuts | 175 Gram | |
| Tomatoes | 1 | |
| Black olives | 125 Milliliter | |
| Olive oil | 125 Milliliter | |
| Chopped basil/1 1/2 teaspoon dried basil | 75 Milliliter | |
| Balsamic vinegar/2 tablespoon /25 ml red wine vinegar | 15 Milliliter | |
| Dijon mustard | 15 Milliliter | |
| Garlic | 3 Clove (15 gm) | |
| Salt | 2 Milliliter | |
| Pepper | 2 Milliliter |
Nutrition Facts
Serving size
Calories 384 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 25.4 mg8.5%
Sodium 1069.7 mg44.6%
Total Carbohydrates 18 g6%
Dietary Fiber 5.7 g22.8%
Sugars 9.2 g
Protein 13 g25.1%
Vitamin A 39% Vitamin C 97%
Calcium 20.9% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
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.
