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Ингредиенты
- 18 Tbsp. extra-virgin extra virgin olive oil
- 1/4 c. minced fresh mint
- 1/4 c. minced fresh basil
- 6 lrg garlic cloves minced
- 1/2 tsp dry crushed red pepper
- 6 med zucchini - (abt 1 lb total) trimmed, each cut lengthwise into 4 strips
- 4 med Japanese eggplants - (abt 1 lb total) trimmed, each cut lengthwise into 4 strips
- 4 med red bell peppers - (abt 1 3/4 lbs total) stemmed, seeded, and each cut lengthwise into 6 strips Salt to taste Freshly-grnd black pepper to taste
- 2 x balls fresh water-packed mozzarella cheese - (8 ounce ea) thinly sliced
Инструкции
- Spoon 6 Tbsp. oil into each of 3 small bowls. Add in minced mint to first bowl. Add in basil and half of garlic to second bowl, and add in dry crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
- Combine zucchini and 2 Tbsp. mint marinade in medium bowl; toss to coat. Combine eggplant and 2 Tbsp. basil marinade in another bowl; toss to coat. Combine bell peppers and 2 Tbsp. crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hrs ahead. Let stand at room temperature, tossing occasionally.)
- Prepare barbecue (medium-high heat). Grill vegetables till just charred and tender, turning occasionally, about 5 min. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hrs ahead. Let stand at room temperature.) Add in cheese to platter and serve.
- This recipe yields 8 servings.
- Comments: In this rendition of a classic antipasto, fresh herbs infuse the extra virgin olive oil marinades, that double as dressings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 275 | 78% |
| Total Fat 31.14g | 39% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 903mg | 26% |
| Total Carbs 18.31g | 5% |
| Dietary Fiber 9.0g | 30% |
| Sugars 8.83g | 6% |
| Protein 4.1g | 7% |
