Grilled Vegetable Antipasto
If a gas stove or grill is unavailable, the broiler element of an electric or gas oven will also work for roasting peppers. Arrange them two inches from the heating element, and follow same procedure as the stovetop method.
Serves: 8Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
- 1 medium eggplant, cut into 16 slices, lightly salted
- 2 yellow squash, quartered lengthwise
- 2 zucchini, quartered lengthwise
- 2 medium red bell peppers, seeded and quartered
- 4 plum tomatoes, halved lengthwise
- 2 Tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 8 Crimini mushrooms, sliced
- 2 heads radicchio, core intact, quartered
- ½ cup extra-virgin olive oil
- 1 Tbsp. white wine vinegar
- 1 tsp. sugar
- 2 shallots, finely chopped
- 1 tsp. salt
- ½ tsp. ground black pepper
- Heat grill (or a stovetop grill pan) to medium-hot. In a large mixing bowl, toss eggplant, squash, zucchini, bell peppers, and tomatoes with 1 tablespoon olive oil, crushed red pepper, salt, and pepper. Use a pastry brush or your hands to brush remaining oil on tops of mushrooms and radicchio; season well.
- Cook vegetables on the grill, without turning, until they are slightly more than halfway done. Eggplant and mushrooms will take longest, while the radicchio will take only a few moments. Cook the tomatoes skin-side down only. Turn the other vegetables to finish, then arrange on a serving platter.
- Whisk together the extra-virgin olive oil, vinegar, sugar, and shallots. Season with salt and black pepper, and drizzle over cooked vegetables while they’re still warm. Marinate 20 minutes before serving.