Photo: Mike Kenneally
Grilled Vegetable Antipasto
10 ingredients
Serves 6.
openrecipes
The vegetables in this classic antipasto signal the arrival of midsummer. The dish is unequaled in its delicious simplicity: meaty vegetables cooked over a hot fire, peeled and drizzled with olive oil and seasonings. Enjoy this dish in the garden with soft
Estimated Nutrition (whole recipe, rough)
261
Calories
4g
Protein
15g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 garlic cloves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil, plus 2 Tbs. for brushing
- 2 tsp. red wine vinegar
- 1 eggplant, 1 to 1 1/4 lb., trimmed and cut crosswise into slices 1/2 inch thick
- 2 zucchini, trimmed and thickly sliced lengthwise
- 2 red or yellow bell peppers
- 6 green onions, white and light green portions, trimmed
- Sea salt, to taste
- 1/2 tsp. red pepper flakes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes