Recipe courtesy of Rocco DiSpirito

Grilled Vegetable Antipasti

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  • Level: Easy
  • Total: 51 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  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.