Grilled Vegetable Antipasto

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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.