Grilled Vegetable Antipasto

Grilled Vegetable Antipasto
Photo by Karry Hosford


  • ¼ cup chopped fresh parsley
  • 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces)
  • 2 zucchini, each cut in half lengthwise (about 1 pound)
  • 2 red bell peppers
  • ¼ teaspoon salt
  • ¼ cup balsamic vinegar
  • 6 garlic cloves, peeled and crushed
  • + 1 more ingredients
    • 1 tablespoon extravirgin olive oil

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 eg...

View full recipe at My Recipes


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