Marinated Vegetable Antipasti

By maredan

Ingredients

• Marinade
• 1/4 * 1/4 cup Olive oil
• 2 * 2 limes, juice
• 1 * 1 tablespoon Whole-grain mustard
• 1 * 1 tablespoon Honey
• 1/4 * 1/4 teaspoon Hot pepper flakes
• Antipasti
• 1 * 1 Large yellow bell pepper, cored and cut into 8 strips
• 1 * 1 Large red bell pepper, cored and cut into 8 strips
• 1 * 1 Medium eggplant, cut into 1-cm (1/2-inch) rounds or 2 small eggplants sliced lengthwise
• 3 * 3 Medium portabella mushrooms, cut into 2.5-cm (1-inch) slices
• * Olive oil
• 1/4 * 1/4 cup Flat-leaf parsley
• 1/2 * 1/2 pound Sliced prosciutto or other cured ham
• 1/2 * 1/2 pound Sliced salami
• 1 * 1 Chorizo, cut into 1/2-cm (1/4-inch) rounds
• * Mozzarella di bufala or bocconcini

Details

Servings 8

Preparation

Step 1

Directions
Marinade

1. Whisk together all ingredients in a flat-bottomed Pyrex dish. Season with salt and pepper. Set aside.

Antipasti

1. Preheat the gas grill, setting the burners to high.
2. Brush the vegetables with oil. Season with salt and pepper. Grill the vegetables 2 or 3 minutes a side. Transfer to the marinade. Stir to coat well. Marinate at room temperature for about 30 minutes. Serve warm or transfer to a bowl and chill.
3. Arrange the vegetables on a serving plate. Sprinkle with parsley. Serve with cold cuts and cheese.