Grilled Vegetable Antipasto

Name: Grilled Vegetable Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 Tbsp extravirgin olive oil; 59 milliliters chopped fresh parsley; 6 garlic cloves, peeled and crushed; 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces); 2 red bell peppers; 0 teaspoons salt; 2 zucchini, each cut in half lengthwise (about 1 pound)

Grilled Vegetable Antipasto might be a good recipe to expand your hor d'oeuvre repertoire. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 116 calories, 3g of protein, and 4g of fat per serving. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. It will be a hit at your The Fourth Of July event. If you have garlic cloves, extravirgin olive oil, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Prepare grill.

Equipment you will use

Grill

Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally.

Ingredients you will need

Peppers

Equipment you will use

Grill

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.

Ingredients you will need

Peppers

Seeds