Name: Marinated Antipasto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Six 250 ml jars
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 2 onions, cut into 1/2-inch (1-cm) thick slices; 2 zucchini, cut lengthwise into 1/2-inch (1-cm) thick slices; 2 eggplants, cut into 1/2-inch (1-cm) thick slices; 2 cloves garlic, finely chopped; 1 cup (250 ml) olive oil; Salt and pepper; 2 cups (500 ml) olive oil; 12 cloves garlic, halved; 6 bay leaves; 6 sprigs thyme; 2 teaspoons (10 ml) black peppercorns; 3/4 cup (180 ml) white wine vinegar; Salt

Preparation

Vegetables
- Preheat the grill, setting the burners to high.
- Grill the bell peppers until the skin has slightly blackened. Place in a bowl, cover with plastic wrap and let rest for about 15 minutes. Peel, core and cut each pepper into three pieces. Set aside.
- Slide a toothpick in each onion slice (this will allow them to keep their shape while cooking).
- In a bowl, combine the onions, zucchini, eggplant, garlic and olive oil. Season with salt and pepper.
- Grill the vegetables until tender. Cool on a plate.  
Marinade
- In a saucepan, bring the oil, garlic, bay leaves, thyme and pepper to a boil. Simmer over very low heat until the garlic is cooked through, about 15 minutes. Remove from the heat and add the vinegar. Season with salt and stir to combine.
- Place vegetables in jars, alternating colors. Divide and place the garlic, thyme sprigs and bay leaves over the vegetables. Pour the marinade into the hot jars to fully cover the vegetables. Close the jars, let cool then refrigerate.
- Serve the antipasto at room temperature, as a starter along with bocconcini, tomato and prosciutto or with grilled meats or poultry.

Marinated Antipasto

Categories

Ingredients

Vegetables

Marinade

Preparation

Vegetables

Marinade

Personal Note