Recipe courtesy of Rocco DiSpirito
Grilled Vegetable Antipasti
- Level: Easy
- Total: 51 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 6 servings
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.
