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Antipasto of Vegetables & Mozzarella




Source of Recipe


Internet


List of Ingredients




2 medium eggplants
4 sweet red peppers
olive oil
salt & black pepper, to taste
1 8-ounce jar sun-dried tomatoes, packed in oil
1/2 cup olives
8 ounces fresh mozzarella, sliced
1 tablespoon Balsamic or red wine vinegar
toasted French or Italian bread slices



Recipe



Peel and slice the eggplant into 1/2-inch thick slices. Cut the peppers in half, lengthwise, and remove the seeds and pith. Slice again into lengthwise quarters. Place the vegetables in a large bowl, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.

Place the vegetables on a medium-hot gas or charcoal grill. Grill the eggplant slices until soft and golden brown, about 2 minutes each side. Grill the pepper slices, skin side down, until skins become blackened, about 3 minutes. Remove from the grill, cool and remove the skins.

Arrange the eggplant, peppers, sun-dried tomatoes, olives and mozzarella slices on a large platter. Drizzle with olive oil and vinegar. Season with salt and pepper to taste. Serve the antipasto at room temperature with toasted French or Italian bread slices. Serves 4 to 6.