Grilled Vegetable Antipasto
(reprinted from The Complete Canadian Living Cook Book)
2 large eggplants (about 3 1/2 lb) Dressing:
1 tbsp salt 1/3 cup extra-virgin olive oil
1 each sweet red, yellow and green 1/4 cup chopped fresh oregano (or pepper 1 tsp dried)
3 zucchini (about 1 1/2 lb) 2 tsp Dijon Mustard
2 tbsp extra-virgin olive oil 2 large cloves garlic, minced
1/4 tsp each salt and pepper
- Cut eggplants into 1/2 inch thick slices. In colander, sprinkle eggplant slices with salt; toss to coat and let drain for 30 minutes
- Meanwhile, place red, yellow and green peppers on greased grill over medium-high heat or on foil-lined baking sheet under broiler; close lid and cook, turning often, for 15 to 20 minutes or until charred. let cool slightly. Peel, seed and cut into 1 inch thick strips. Set aside.
- Cut zucchini diagonally into 1/2 inch thick slices. Rinse eggplant under cold running water, pat dry. Lightly brush zucchini and eggplant with oil. Cook on grill, covered, over medium-high heat or under broiler, turning occasionally, for 10 to 15 minute or until tender but not charred. Set aside separately.
DRESSING: In bowl, whisk together oil, oregano, lemon juice, mustard, garlic, salt and pepper. Toss each vegetable in dressing separately and arrange on large shallow serving platter (Make ahead: Cover and refrigerate for up to 8 hours, spooning any accumulated dressing over vegetables before serving). Makes 6 to 8 servings.