MICHAEL'S ANTIPASTI
Categories Fish Olive Onion Appetizer Roast Oscars Eggplant Bell Pepper Zucchini Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
- 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
- 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
- 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.
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Ogechi Assumpta
[email protected]This is a great recipe for a special occasion.
Medlyne Kemy
[email protected]I'm definitely making this recipe again.
Cool 1 Cooler 2
[email protected]This recipe is worth the effort.
Raja Moazam
[email protected]I highly recommend this recipe.
Zeeshan Zaffar
[email protected]This recipe is a must-try for any antipasti lover.
Jangeer Khan
[email protected]I can't wait to make this recipe again.
Shehzad Jokhio
[email protected]This is the best antipasti recipe I've ever tried.
Raghad Momani
[email protected]I'm so glad I found this recipe. It's a keeper!
Junior Divine
[email protected]This recipe is a great way to show off your culinary skills.
Tiffany Theunissen
[email protected]I love the combination of sweet and savory in this dish.
Aslam Hossain
[email protected]This is one of my favorite antipasti recipes. It's so easy to make and it's always delicious.
jahleeofficial
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Ridoy Biawas
[email protected]This is a great recipe for a party appetizer or a light lunch.
Ishfaque Shar
[email protected]I love the way the balsamic glaze caramelizes on the vegetables.
Justice Ansah
[email protected]This recipe is a great way to use up leftover vegetables.
Casmir john
[email protected]I made this for a potluck and it was gone in minutes. Everyone loved it!
Solo Kaf
[email protected]I'm not a big fan of olives, but I loved them in this recipe. The combination of flavors was perfect.
Feras Nazary
[email protected]The antipasti platter was a beautiful and delicious addition to my holiday table.
awesome prajapati
[email protected]I love how easy this recipe is to make. I can have it ready in no time, which is perfect for busy weeknights.
Reagan Joseline
[email protected]This antipasti platter was a hit at my party! The combination of meats, cheeses, and vegetables was perfect, and the balsamic glaze added a delicious touch. I will definitely be making this again.