Vegetable Antipasti

Zucchini, eggplant, fennel and beets, oh my. This superfecta of vegetables is a nutritional delight. When paired with a lean protein, it's a well-balanced meal that surely won't disappoint.

Vegetable Antipasti

Ingredients

For 0004 Person(s)

Recipe

  • 2 red bell pepper
  • 10 brussels sprouts
  • 4 baby fennel bulbs
  • 1 beet
  • 1 large eggplant
  • 2 zucchini
  • 1 garlic clove, minced
  • 1 teaspoon(s) salt
  • 2 tablespoon(s) lemon juice
  • 1/3 tablespoon(s) capers, chopped
  • 4 teaspoon(s) olive oil
  • 1 teaspoon(s) pepper
  • 4 slices of ciabatta

Directions

    1. Preheat the grill.
    2. Cut the peppers into quarters and remove and discard the seeds.
    3. Trim and halve the Brussels sprouts.
    4. Trim the fennel, reserving the fronds, and cut the bulbs into 1/4-inch slices.
    5. Cut the beets into 1/4-inch rounds.
    6. Cut the eggplant into thick slices and cut in half again.
    7. Cut the zucchini into thick slices and cut.
    8. Put all the vegetables in a large bowl.
    9. Meanwhile, mash garlic and 1/2 teaspoon of salt with the back of a spoon until paste forms.
    10. Add 1 tablespoon of lemon juice and capers. Whisk in 2 teaspoons of olive oil.
    11. Drizzle mixture over vegetables and  let marinate in a cool place for 1 hour.
    12. Preheat the grill, then cook until they are all tender and slightly charred.
    13. Let cool, the peel the peppers.
    14. Arrange the vegetables on a large platter, sprinkle with the remaining olive oil, lemon juice and salt. Add the pepper.
    15. Serve with a slice of ciabatta.