Roasted Vegetable Antipasto
2 red bell peppers, cored, seeded
1. Halve the bell peppers; place (skin-side up) on a baking tray. Slice zucchini in half lengthwise; place, skin-side up, on baking tray. Slice eggplant into 1/2-inch slices; place on baking tray. Place Roma tomato halves, skin-side up, on baking tray. Cut onions in thick slices; place on baking tray. Brush all vegetable pieces with a little oil.
2 yellow bell peppers, cored, seeded
2 small zucchini, ends trimmed
1 small eggplant, ends trimmed
6 roma tomatoes, halved
2 red onions, peeled
4 garlic cloves, minced
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse black pepper
3/4 teaspoon salt
1 tablespoon worcestershire sauce
1 bunch fresh basil, chopped
1 cup sliced giant green Sicilian olives
2. One by one, place trays under broiler (or keep replacing vegetables on one tray). Broil until well browned (in the case of the bell peppers, blacken the skins).
3. Remove vegetables from the tray; cool; place pepper halves in a paper bag until cool. Use tongs to remove skin from tomatoes. Remove blackened skins from bell peppers when cool; dice and place in a large bowl.
4. Dice all other vegetables; add to bowl. Mix all remaining ingredients together; add to bowl; mix well.
5. Refrigerate until needed. Mixture will last up to 1 week in the refrigerator. Can be frozen in tubs for later use.
6. To serve: Use as a topping on small toasted baguette slices (crostini); use on crackers, taco chips, tortilla chips. (For more substantial meals, use as a filling for omelets and burritos!)
Makes 7 cups.
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