Grilled Vegetable Antipasti

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil
1/4 cup	59ml	Red wine vinegar
2		Garlic cloves - minced
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Italian frying peppers - halved, seeded
2		White eggplants - sliced lengthwise
		Into 1/2" slices
8		Porcini mushrooms
1		Fennel bulb - quartered
1		Asparagus - peeled, trimmed
1		Cauliflower - quartered
1		Broccoli stalk - quartered

Recipe Instructions

Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.

Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

This recipe yields 6 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B54) - from the TV FOOD NETWORK

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