grilled vegetable antipasto

impellizzeri kitchen 0

"A great way to use fresh garden vegetables. Served chilled as a summer salad. Can be served on top of bread or on a bed of lettuce. A Recipe from sicily."
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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. peel and slice eggplant and zuccini into 1/2 inch thick slices
  2. Core pepppers and cut in half
  3. Peel onion and cut in half
  4. Pre heat outdoor grill on medium high.
  5. Place vegetables on grill and sear for about 15 minutes, on each side, including onion.
  6. Remove vegetables from grill and cut into cubes.
  7. Dice grilled onion.
  8. Place in large bowl and add chopped tomatoes, olive oil, vinegar, basil,salt and pepper.
  9. Toss thoroughly
  10. Chill overnight.
  11. Toss before serving.



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