Grilled Vegetables Antipasti

Ingredients

• 2 Zucchini
• 2 Eggplants
• Salt
• 2 red bell peppers
• 2 white onions
• 2 Tomatoes
• 2 Garlic cloves
• 6 tbsp Olive oil
• black pepper (freshly ground)
• 1 lemon
• 1 sprig rosemary

Instructions

1. 1.

   Clean, wash, and slice zucchini and eggplant lengthwise into about 0.5 cm thick pieces; salt the eggplants and let them sit for about 10 minutes to draw out water. Halve the red bell peppers, remove seeds, wash, and cut each half again in half. Peel onions and cut into wedges. Wash tomatoes, trim stems, and halve. Peel garlic, finely chop, and mix with olive oil.

2. 2.

   Pat eggplants dry and brush all vegetables with the garlic‑oil mixture. Grill on a hot grill or in a grill pan for 6–8 minutes, turning occasionally and brushing with more oil. Remove pepper skins, arrange everything on a platter, season with salt and pepper. Slice lemon into wedges, place beside the veggies, wash rosemary, shake dry, pluck leaves from stems, and scatter over the vegetables.