Cheap Eats: Antipasto done right! Grilled Vegetables

What is an Antipasto/Antipasti? Literally, the word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” Thus, the antipasto course simply refers to the dish that precedes all others. It is an appetizer, (and pre covid), you would see bountiful antipasti bars in restaurants here that were full of different vegetable dishes, cured meats, cheeses, and other localized specialities.

This one is the simplest to prepare! The trick is to grill the vegetables dry. When the vegetables are done grilling, season at the end. This means crisper and lighter vegetables, instead of having oil soaked sponges. And when you grill the vegetables dry, you allow the flavor to come through before suffocating with oil. Works as an appetizer or simple side dish.

*Nota Bene: You need a grill pan/grill for this recipe.

Ingredients (for 3-4 servings)

• One red bell pepper cut into large pieces

• One-two zucchini cut into 3 cm legnthwise

• One eggplant, cut into 3-4 cm legnthwise

• Olive oil, about 2-4 tablespoons

• salt + pepper to season

Instructions

Cut the vegetables and set aside. Heat the grill pan to medium/high heat - remember do not oil the pan! Place the vegetables in an even layer - you don’t want to crowd them, you want them to have some room to dry out. Grill the vegetables for 4-5 minutes on each side, and be proud of the happy grill marks. They will come off the grill, don’t worry. Practice makes perfect. :)

Once you have cooked and both sides are grilled place in a dish. Drizzle with the olive oil and season with salt and pepper. Serve warm or cold. DONE.