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Recipe courtesy of Rocco DiSpirito

Show: Melting Pot

Episode: Mediterranean - Grilling and Roasting Show

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Total:: 51 min
Prep:: 20 min
Inactive:: 1 min
Cook:: 30 min

Yield:: 6 servings

Level:: Easy

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

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.

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.

My Private Notes

Name: Grilled Vegetable Antipasti
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H51M0.000S
Yield: 6 servings
Cuisine: italian
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