Antipasto is the first course of an Italian meal. Literally it means before meal which can be translated as appetizer or starter. I followed this recipe of antipasto of grilled mixed vegetables from a thin recipe book called Italian which I bought the other day from the Big Bad Wolf book sale. Because I have a small stomach (hehe), this meal is almost a full course meal for me. LOL
Ingredients: eggplant, capsicum, cherry tomatoes, shiitake mushroom, garlic and onion.
Photo is showing amount for 1 serving. I had to double it later when I received a request to add another serving.
Slice the ingredients as mentioned in the recipe below. Everything is straight forward.
I used hailam bread. Of course you can use any bread you want. Or you can ignore the bread totally because I added it myself (it’s not in the recipe book haha). Make sure you place the bread at 45 degree angle from the ridge line. Same goes with the eggplant so that you achieve nice burnt patterns.
I love grilled vegetables and that’s why I like this dish. Since it can be quite oily, I won’t eat it often. This antipasto is a great appetite opener. Surprisingly this is my first time eating eggplant. Oh yeah I’ve always dislike eggplant but I know I gotta try grilled eggplant because of my love for anything grilled. 😉
Ohh and along the way I learned how to enhance my grilling skill. LOL
Antipasto Of Grilled Mixed Vegetables
Adapted from Italian (Food Lovers)
6 shiitake mushrooms, stems removed
1 eggplant (aubergine)
1 red capsicum
1 medium onion
8 cherry tomatoes
2 slices of bread (spread with generous amount of butter on both side)
Freshly grated Parmesan cheese
1 garlic cloves, finely chopped
1 sprig rosemary (for garnish), you can substitute with any other herbs.
Salt and freshly ground pepper
1. Slice eggplant lengthwise into 1/2cm thickness. Salt eggplant slices for 30 minutes. Then soak them in water for around 10 minutes to get rid of the salt. Dry the sliced eggplants.
2. Quarter the capsicum and wedge the onion.
3. Mix finely chopped garlic and olive oil together.
4. Brush the vegetables with oil.
5. Grill the bread and vegetables in batches in a heated ridged skillet or grill pan. Cook until tender. For the mushroom, once cooked sprinkle some Parmesan on top and cook until the cheese melts.
6. Place the grilled vegetables on a plate and season with salt and pepper. Lastly garnish with rosemary.