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Grilled Vegetable Antipasto

Photo: Karry Hosford
Yield 4 servings (serving size: 1 cup)
Grilling the zucchini and the eggplant makes them more absorbent, which allows them to soak up more of the flavorful vinaigrette.


  • 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

Nutrition Information

  • calories 122
  • caloriesfromfat 30 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 3.9 g
  • carbohydrate 21.1 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 163 mg
  • calcium 52 mg

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.