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Grilled Antipasto Salad Platter

appetizers, vegetables, bbq

1 jar (6 oz) marinated artichoke hearts
3 cloves garlic; minced
1 eggplant; about 3/4 pound
salt
1 sweet red, green or yellow pepper
2 small zucchini
1/4 teaspoon (each) salt and dried oregano
2 tablespoons olive oil
1 leaf lettuce
6 thin slices salami
6 thin slices mozzarella cheese
tomato wedges
black olives

Barbecue the vegetables for this colorful salad a day ahead, marinate them overnight in an easy dressing and serve with cold meat and cheese for a delicious garlic-lover's meal. Drain artichoke hearts, reserving liquid. To liquid, stir in garlic, salt and oregano; set aside. Return artichoke hearts to jar and refrigerate. Cut eggplant into 1/2-inch slices. Place in sieve; sprinkle lightly with salt and set aside to drain for 30 minutes. Meanwhile, grill pepper 4 to 6 inches from medium hot coals or on medium-high setting, turning often, until charred all over, 15 to 20 minutes. Cover with tea towel and let stand for 10 minutes. Rinse eggplant and pat dry. Cut zucchini in half lengthwise. Brush zucchini and eggplant with oil and grill for 5 to 8 minutes per side or until tender and golden brown but not charred. Peel, seed and cut pepper into 6 strips. Place all grilled vegetables in large bowl. Whisk any remaining oil into garlic mixture and taste; adjust seasoning if necessary. Pour over vegetables, cover and refrigerate overnight, stirring occasionally. To serve, bring to room temperature and arrange on large platter over leaf lettuce, along with salami, cheese, artichoke hearts, tomato wedges and olives on top. about 280 calories 12 g protein 20 g fat 15 g carbohydrates good source of calcium and iron high source of fibre

Contributor: Canadian Living - July,1989

Yield: 4 servings

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