Grilled Antipasto Salad Platter
|Marinated artichoke hearts||6 Ounce (1 jar, 170 milliliter)|
|Garlic||3 Clove (15 gm), minced|
|Dried oregano||1⁄4 Teaspoon|
|Eggplant||3⁄4 Pound (1 piece, 375 gram)|
|Pepper||1 (red, green or yellow variety)|
|Zucchini/1 zucchini and 1 yellow squash||2 Small|
|Olive oil||2 Tablespoon|
|Thin salami slices||8|
|Thin mozzarella cheese slices||8|
Drain artichoke hearts, reserving liquid in bowl; stir in garlic, salt and oregano. Set aside. Return artichoke hearts to jar and refrigerate.
Cut eggplant into 1/2-inch (1 cm) thick slices. Place in sieve; sprinkle lightly with salt and let drain for 30 minutes. Rinse and pat dry.
Meanwhile, grill pepper, turning often, until charred all over, 15 to 20 minutes. Cover with tea towel and let stand for 10 minutes; peel off charred skin and cut into 6 strips.
Cut zucchini in half lengthwise. Brush zucchini and eggplant with oil; grill for 5 to 8 minutes per side or until tender and golden brown but not charred. Place grilled red pepper, zucchini and eggplant in large bowl.
Whisk any remaining oil into reserved garlic mixture; taste and adjust seasoning if necessary. Pour over vegetables and stir to coat. Cover and refrigerate for at least 8 or up to 24 hours, stirring occasionally.
To serve, bring vegetables to room temperature. Arrange on large lettuce-lined platter along with salami, cheese, artichoke hearts, tomatoes and olives.