Michael's Antipasti Recipe

Name: Michael's Antipasti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole anchovies in salt or 30 anchovy fillets, packed in oil; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped flat-leaf parsley; 1/4 cup olive oil, more if needed; 2 to 4 red, yellow, or orange bell peppers; 1 eggplant, sliced 1/2-inch thick; 2 zucchini sliced 1/2-inch thick; 2 red onions, sliced 1/2-inch thick; Coarse salt and freshly ground black pepper; 1/2 cup black olives; 1/2 cup green olives

Servings: persons

15 whole anchovies in salt or 30 anchovy fillets, packed in oil
1/4 teaspoon red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/4 cup olive oil, more if needed
2 to 4 red, yellow, or orange bell peppers
1 eggplant, sliced 1/2-inch thick
2 zucchini sliced 1/2-inch thick
2 red onions, sliced 1/2-inch thick
Coarse salt and freshly ground black pepper
1/2 cup black olives
1/2 cup green olives

1
1.
2
If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes.
3
Drain well.
4
Using a paper towel, remove the outer skin.
5
Split the fillet to remove the bone.
6
Place the anchovies in a small bowl and add red pepper flakes.
7
Pour over olive oil to cover.
8
If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl.
9
Add red pepper flakes and pour over fresh olive oil.
10
Set aside.
11
2.
12
Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high.
13
(Or broil on rack of a broiler pan about 2 inches from heat.)
14
Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
15
3.
16
Transfer roasted peppers to a bowl, then cover and let steam 10 minutes.
17
Peel, seed, and cut into strips.
18
Set aside.
19
4.
20
In a large bowl toss eggplant, zucchini, and red onions with olive oil.
21
Season with salt and pepper to taste.
22
Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
23
5.
24
Arrange roasted peppers, grilled vegetables, and olives on a large platter.
25
Place the bowl of anchovies on the platter.
26
Serve with crusty bread.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 15 whole anchovies in salt or 30 anchovy fillets, packed in oil, 1/4 teaspoon red pepper flakes, 2 tablespoons chopped flat-leaf parsley, 1/4 cup olive oil, more if needed, and more.

Yes, Michael's Antipasti falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Michael's Antipasti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions