Grilled Vegetable Antipasto

How to Make Grilled Vegetable Antipasto

1. 1

   Step 1: Prep and salt the vegetables

   Slice the eggplant into 1/2-inch rounds, cut the zucchini into 1/4-inch slices, halve the bell peppers and remove seeds, and cut the red onion into 1/2-inch wedges. Toss the cherry tomatoes whole in a bowl and place the eggplant slices on a paper towel-lined tray; sprinkle the eggplant lightly with half the salt to draw out moisture and sit for 10–15 minutes while you continue prepping. Rinse the eggplant if it releases a lot of liquid, then pat dry. Season the other vegetables lightly with the remaining salt and a few turns of black pepper.

   For this step

   • 1 largeItalian eggplant
   • 2 mediumZucchini
   • 2 piecesRed bell peppers
   • 1 largeRed onion
   • 2 cupsCherry tomatoes
   • 2 tsp (total)Kosher salt & freshly ground black pepper
   
2. 2

   Step 2: Make the garlic-vinegar dressing

   Whisk together the olive oil, red wine vinegar and minced garlic in a bowl until emulsified; season to taste with a bit of the reserved salt-and-pepper. Reserve about 2 tablespoons of the dressing to brush on the vegetables while grilling. The rest will be used to marinate after grilling so the vegetables soak up flavor.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 3 clovesGarlic (minced)
   • 2 tablespoonsRed wine vinegar
   
3. 3

   Step 3: Grill the vegetables

   Preheat a gas grill or grill pan to medium-high heat and oil the grates. Brush the vegetables lightly with the reserved dressing and grill in batches: eggplant and zucchini 3–4 minutes per side until tender with good char, peppers cut-side down 5–7 minutes until skins are blistered, and red onion 3–4 minutes per side. Grill the cherry tomatoes briefly—1–2 minutes—until they blister; remove everything to a cooling rack or tray.
   
4. 4

   Step 4: Marinate and finish

   Arrange the grilled vegetables in a shallow dish or bowl in layers and pour the remaining dressing over them while still warm so they absorb the flavor. Sprinkle the chopped basil and parsley over the top and toss gently to combine; adjust salt and pepper if needed. Let cool to room temperature, then press a piece of plastic wrap directly on the surface if refrigerating to make ahead.

   For this step

   • 1/2 cupFresh herbs (basil & parsley), chopped
   
5. 5

   Step 5: Make ahead and serve

   For best flavor, make 2–24 hours ahead to let the vegetables marinate; bring to room temperature before serving and arrange on a platter. Serve with crusty bread, marinated olives or sliced cheeses alongside for a full antipasto spread, and store leftovers refrigerated up to 4 days in a sealed container.
   

1. Slice the eggplant into 1/2-inch rounds, cut the zucchini into 1/4-inch slices, halve the bell peppers and remove seeds, and cut the red onion into 1/2-inch wedges. Toss the cherry tomatoes whole in a bowl and place the eggplant slices on a paper towel-lined tray; sprinkle the eggplant lightly with half the salt to draw out moisture and sit for 10–15 minutes while you continue prepping. Rinse the eggplant if it releases a lot of liquid, then pat dry. Season the other vegetables lightly with the remaining salt and a few turns of black pepper.
2. Whisk together the olive oil, red wine vinegar and minced garlic in a bowl until emulsified; season to taste with a bit of the reserved salt-and-pepper. Reserve about 2 tablespoons of the dressing to brush on the vegetables while grilling. The rest will be used to marinate after grilling so the vegetables soak up flavor.
3. Preheat a gas grill or grill pan to medium-high heat and oil the grates. Brush the vegetables lightly with the reserved dressing and grill in batches: eggplant and zucchini 3–4 minutes per side until tender with good char, peppers cut-side down 5–7 minutes until skins are blistered, and red onion 3–4 minutes per side. Grill the cherry tomatoes briefly—1–2 minutes—until they blister; remove everything to a cooling rack or tray.
4. Arrange the grilled vegetables in a shallow dish or bowl in layers and pour the remaining dressing over them while still warm so they absorb the flavor. Sprinkle the chopped basil and parsley over the top and toss gently to combine; adjust salt and pepper if needed. Let cool to room temperature, then press a piece of plastic wrap directly on the surface if refrigerating to make ahead.
5. For best flavor, make 2–24 hours ahead to let the vegetables marinate; bring to room temperature before serving and arrange on a platter. Serve with crusty bread, marinated olives or sliced cheeses alongside for a full antipasto spread, and store leftovers refrigerated up to 4 days in a sealed container.