Grilled Vegetable Antipasto

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Preparation time: 20 minutes
Cooking time: 45 minutes

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v v n g d 

Tags: vegetarian · grilled · eggplant · zucchini · peppers · vegetables · vegan · free · antipasto · gluten ·


1 large eggplant
2 medium sized zucchini
2 red bell peppers
2 yellow bell peppers

¾ cup of olive oil
1 full head of garlic (chopped)
¼ teaspoon salt
¼ teaspoon pepper


First start off by cutting your eggplant, zucchini and peppers, the thinner they are cut, the faster they will grill.

Next chop all of your garlic. Add your olive oil, salt and pepper. Put the oil mixture in a zip lock bag and add the vegetables. Make sure all of the vegetables are thoroughly coated in the marinade. Let it sit for about an hour.

If you have a flat grill top, I would recommend using that. If not, a regular grill pan will do just fine. Heat it over medium heat. Add the eggplant first since that takes the longest to cook. I usually leave the eggplant to cook for around 15 minutes before adding the other vegetables. Next, add the zucchini and peppers. I like my vegetables very, very grilled (almost to the point that you would think they’re burned, but I assure you, they’re not!!) All together, let them cook for 45 minutes. Take off the pan and put on a serving plate and lightly salt. Buon Appetito!!


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