Grilled Vegetable Antipasti |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
2 cloves garlic, minced |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon 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:
1. 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.
2. 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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