Name: Antipasto Platter
Yield: Makes 4–6 Servings
Ingredients: Roasted red bell peppers (capsicums), 2, cut into strips; Prosciutto, ¼ lb (125 g), thinly sliced; Salt and freshly ground pepper; Garlic, 2 cloves, minced; Dry salami or coppa, ¼ lb (125 g), sliced; Fresh basil, 2 tablespoons finely shredded; Assorted brine-cured olives, ½ lb (250 g); Ripe tomatoes, 4 small, thickly sliced; Fresh mozzarella cheese, ½ lb (250 g), thickly sliced; Zucchini (courgettes), 4 small, cut lengthwise into thick slices; Asian eggplants (slender aubergines), 3, cut lengthwise into thick slices; Olive oil, ¼ cup (2 fl oz/60 ml), plus 1 tablespoon

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Zucchini (courgettes), 4 small, cut lengthwise into thick slices
Asian eggplants (slender aubergines), 3, cut lengthwise into t

Method

Cook the vegetables

Prepare a gas or charcoal grill for direct-heat grilling over high heat, or preheat the broiler (grill). In a shallow dish, combine the zucchini and eggplant slices, ¼ cup oil, and garlic. Toss to coat and season generously with salt and pepper

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Antipasto Platter

Ingredients

Method

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