Antipasto Salad

Antipasto Salad

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Ingredients

  • Eggplant, cut lengthwise into 8 strips: 1 small or 3/4 lb
  • Italian frying peppers, halved: 2
  • Yellow bell pepper, cut into 4 panels: 1
  • Red onion, cut into 4 wedges: 1
  • Artichoke hearts, drained and dryed: 1 (8.5 oz) can
  • Olive oil: 1/4 cup
  • Salt: 3/4 tsp
  • Fresh basil chopped: 1/4 cup
  • Kalamata olives, pitted and chopped: 1/4 cup
  • Capers, drained: 2 tbsp
  • Dried oregano: 1 tsp

Method

  1. Combine the eggplant, peppers, onion, artichoke hearts, oil, and salt in a large bowl and toss until well mixed.
  2. Turn the temperature on the lower grill plate to 430ºF and preheat the grill. Place the vegetables on the grill plate and grill turning occasionally, until tender and well-marked, 10 – 15 minutes.
  3. Arrange the vegetables on a platter. Scatter the basil, olives and capers over top. Sprinkle with oregano and drizzle with a little more oil.

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