Marinated Antipasto
Marinated Antipasto
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 2 onions, cut into 1/2-inch (1-cm) thick slices
- 2 zucchini, cut lengthwise into 1/2-inch (1-cm) thick slices
- 2 eggplants, cut into 1/2-inch (1-cm) thick slices
- 2 cloves garlic, finely chopped
- 1 cup (250 ml) olive oil
- Salt and pepper
- 2 cups (500 ml) olive oil
- 12 cloves garlic, halved
- 6 bay leaves
- 6 sprigs thyme
- 2 teaspoons (10 ml) black peppercorns
- 3/4 cup (180 ml) white wine vinegar
- Salt
Instructions
- Preheat the grill, setting the burners to high.
- Grill the bell peppers until the skin has slightly blackened. Place in a bowl, cover with plastic wrap and let rest for about 15 minutes. Peel, core and cut each pepper into three pieces. Set aside.
- Slide a toothpick in each onion slice (this will allow them to keep their shape while cooking).
- In a bowl, combine the onions, zucchini, eggplant, garlic and olive oil. Season with salt and pepper.
- Grill the vegetables until tender. Cool on a plate.
Marinated Antipasto