Grilled Mushroom Antipasto Platter
Ingredients:
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1 (1 ) eggplant
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1 tsp (5 mL) salt
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1 (1 ) sweet red pepper
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1 (1 ) sweet yellow pepper
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1 (1 ) zucchini, sliced 1/2 inch/1 cm thick
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1 (1 ) red onion, sliced 1/2 inch/ 1 cm) thick
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10 (10 ) large fresh mushrooms
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( ) vegetable oil
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4 oz (125 g) thinly sliced part-skim mozzarella cheese
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4 Oz (125 g) thinly sliced Italian salami, cooked ham or proscuitto
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1 (1 ) tomato, cut in wedges
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1/2 cup (125 mL) black olives
Preparation:
Cut eggplant into 1/2 inch (1 cm) thick slices. Place in colander. Sprinkle with salt. Toss to coat. Allow to drain for 30 minutes. Rinse eggplant under cold running water. Pat dry. Place peppers on greased grill. Grill over medium-high heat, turning often, until charred. Let cool slightly. Peel, seed and cut into 1 inch (2.5 cm) wide strips. Set aside. Lightly brush eggplant, zucchini, onions and mushrooms with oil. Grill, turning occasionally, until vegetables are tender but not charred. Set aside separately.
Add grilled mushrooms to dressing. Turn to coat. Transfer to a large shallow glass baking dish. Repeat with eggplant, peppers, zucchini and onion, arranging vegetables separately in baking dish. Pour remaining marinade over all. Cover. Refrigerate for at least 8 hours or overnight.
To serve, bring marinated vegetables to room temperature. Arrange attractively with cheese and meat on large platter. Garnish with tomatoes and olives. Serve with crusty rolls.
Dressing:
1/2 cup (125 mL) olive oil
1 1/2 tsp (7 mL) dried basil
1 tbsp (15 mL) balsamic vinegar (or 2 tbsp/25 mL red wine vinegar)
1 tbsp (15 mL) Dijon mustard
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Whisk together all ingredients. Set aside.
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca