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Grilled Vegetable Antipasto Recipes
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Makes
4
Servings
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Recipe Name : Grilled Vegetable Antipasto
Country : United States
Rating :
Category : Home > Appetizers > Vegetable
Chef : Cooking Light
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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
DIRECTION


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 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.

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.
SOURCE:

http://www.myrecipes.com/recipe/grilled-vegetable-antipasto-10000000549775/