Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.
1 large red bell pepper
1 large yellow bell pepper
3 large eggplants, sliced
1 large zucchini
2 large white onions, peeled and cut into half
10 pieces fresh button mushrooms, stems removed
Crusty bread, sliced in 1/2 inch thick slices
Salt and freshly ground pepper to taste
Place all the vegetables on a tray. Drizzle them with olive oil and generously season it with salt and pepper.
Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.
After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.
Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.
Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.
Photo Courtesy Of: Rubber Slippers In Italy