Recipe

Grilled Vegetable Antipasto Recipe

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Ingredients

Directions

Step #1 Prepare grill.
Step #2 Place peppers on grill rack; grill 15 mins or until charred, turning every once in awhile.
Step #3 Place peppers in a zip-top plastic bag; seal & let this stand 15 mins.
Step #4 Peel peppers; discard seeds & membranes.
Step #5 Coarsely chop peppers; place this In a large-ish zip-top plastic bag.
Step #6 Place zucchini & eggplant on grill rack; grill 10 mins, turning every once in awhile.
Step #7 Remove zucchini & eggplant from grill; let this stand 10 mins.
Step #8 Coarsely chop zucchini & eggplant; add to sliced peppers.
Step #9 Combine parsley & remaining ingredients, stirring with a whisk.
Step #10 Pour the parsley mixture over pepper mixture.
Step #11 Seal bag; toss carefully to coat.
Step #12 Refrigerate at least 2 hrs or overnight.
Enjoy the Grilled Vegetable Antipasto recipe

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