Grilled Vegetable Antipasto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilling the zucchini and the eggplant makes them more absorbent, which allows them to soak up more of the flavorful vinaigrette. Ingredients:
2 red bell peppers |
2 zucchini, each cut in half lengthwise (about 1 pound) |
2 japanese eggplant, each cut in half lengthwise (about 8 ounces) |
1/4 cup chopped fresh parsley |
1/4 cup balsamic vinegar |
1 tablespoon extravirgin olive oil |
1/4 teaspoon salt |
6 garlic cloves, peeled and crushed |
Directions:
1. Prepare grill.
2. 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.
3. 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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