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Grilled Vegetable Antipasti

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Extra-virgin olive oil

    2. 1/4 cup 59ml Red wine vinegar

    3. 2 Garlic cloves - minced

    4. 1 teaspoon 5ml Sugar

    5. 1 teaspoon 5ml Salt

    6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    7. 4 Italian frying peppers - halved, seeded

    8. 2 White eggplants - sliced lengthwise Into 1/2" slices

    9. 8 Porcini mushrooms

    10. 1 Fennel bulb - quartered

    11. 1 Asparagus - peeled, trimmed

    12. 1 Cauliflower - quartered

    13. 1 Broccoli stalk - quartered

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes. Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter. This recipe yields 6 servings.

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