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Grilled Vegetable Antipasti Recipe

Grilled Vegetable Antipasti Recipe

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Ingredients:

Serving

1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp sugar
1 tsp salt
1/4 tsp black pepper
4 italian frying peppers, halved and seeded
2 white eggplants , sliced lengthwise into 1/2-inch slices
8 whole porcini mushrooms
1 fennel bulb, quartered
1 bunch asparagus, peeled and trimmed
1 head cauliflower, quartered
1 stalk broccoli, quartered

Directions:

Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.68 Kcal (1832 kJ)
Calories from fat	355.02 Kcal
		% Daily Value*
Total Fat	39.45g	61%
Sodium	450.45mg	19%
Potassium	898.65mg	19%
Total Carbs	19.47g	6%
Sugars	9.04g	36%
Dietary Fiber	8.56g	34%
Protein	4.75g	10%
Vitamin C	77.7mg	130%
Iron	0.7mg	4%
Calcium	70mg	7%

Amount Per 100 g
Calories	118.48 Kcal (496 kJ)
Calories from fat	96.11 Kcal
		% Daily Value*
Total Fat	10.68g	61%
Sodium	121.94mg	19%
Potassium	243.27mg	19%
Total Carbs	5.27g	6%
Sugars	2.45g	36%
Dietary Fiber	2.32g	34%
Protein	1.29g	10%
Vitamin C	21mg	130%
Iron	0.2mg	4%
Calcium	18.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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