How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Vegetable Antipasto?

You need 8 ingredients. The key ingredients include: 2 red bell peppers, 2 zucchini, each cut in half lengthwise (about 1 pound), 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces), 1/4 cup chopped fresh parsley, and more.

Is Grilled Vegetable Antipasto suitable as snacks & appetizers?

Yes, Grilled Vegetable Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Grilled Vegetable Antipasto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Antipasto Recipe

Name: Grilled Vegetable Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 zucchini, each cut in half lengthwise (about 1 pound); 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces); 1/4 cup chopped fresh parsley; 1/4 cup balsamic vinegar; 1 tablespoon extravirgin olive oil; 1/4 teaspoon salt; 6 garlic cloves, peeled and crushed

Grilled Vegetable Antipasto – a delicious recipe with red bell peppers, zucchini, Japanese eggplant, parsley, balsamic vinegar, extravirgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

2 red bell peppers
2 zucchini, each cut in half lengthwise (about 1 pound)
2 Japanese eggplant, each cut in half lengthwise (about 8 ounces)
1/4 cup chopped fresh parsley
1/4 cup balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
6 garlic cloves, peeled and crushed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
301 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Grilled Vegetable Antipasto

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