Grilled Vegetable Antipasto

Grilled Vegetable Antipasto Recipe
Photo: Karry Hosford
Grilling the zucchini and the eggplant makes them more absorbent, which allows them to soak up more of the flavorful vinaigrette.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

September 2003
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