Grilled Vegetable Antipasto Recipe

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Ingredients:

Serving

2 red bell peppers
2 zucchini , each cut in half lengthwise (about 1 lb)
2 japanese eggplant , each cut in half lengthwise (about 8 oz)
1/4 cup chopped fresh parsley
1/4 cup balsamic vinegar
1 tbsp extravirgin olive oil
1/4 tsp salt
6 garlic cloves, peeled and crushed

Directions:

Prepare grill.
Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally. Place peppers in a zip-top plastic bag; seal and let stand 15 minutes. Peel peppers; discard seeds and membranes. Coarsely chop peppers; place in a large zip-top plastic bag. Place zucchini and eggplant on grill rack; grill 10 minutes, turning occasionally. Remove zucchini and eggplant from grill; let stand 10 minutes. Coarsely chop zucchini and eggplant; add to chopped peppers.
Combine parsley and remaining ingredients, stirring with a whisk. Pour the parsley mixture over pepper mixture. Seal bag; toss gently to coat. Refrigerate at least 2 hours or overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	76 Kcal (318 kJ)
Calories from fat	0.74 Kcal
		% Daily Value*
Total Fat	0.08g	0%
Sodium	158.63mg	7%
Potassium	772.05mg	16%
Total Carbs	14.18g	5%
Sugars	6.96g	28%
Dietary Fiber	3.78g	15%
Protein	4.35g	9%
Vitamin C	105.3mg	175%
Vitamin A	1.5mg	49%
Iron	26.8mg	149%
Calcium	49.6mg	5%

Amount Per 100 g
Calories	27.9 Kcal (117 kJ)
Calories from fat	0.27 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	58.24mg	7%
Potassium	283.44mg	16%
Total Carbs	5.21g	5%
Sugars	2.56g	28%
Dietary Fiber	1.39g	15%
Protein	1.6g	9%
Vitamin C	38.6mg	175%
Vitamin A	0.5mg	49%
Iron	9.8mg	149%
Calcium	18.2mg	5%

* 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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