grill: roasted pepper and zucchini antipasto

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Roasted Pepper and Zucchini Antipasto

 

Recipe By :Andrea Chesman 1998

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers

2 yellow or orange bell peppers

1/2 cup Lemon Garlic Marinade -- (see recipe)

3 small zucchini

2 tablespoons drained capers

6 basil leaves -- cut into thin ribbons

 

1. Prepare a medium-hot fire in the grill.

 

2. Roast the peppers, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skin. Cut slits in the pepper, then drain briefly into the bowl with the

marinade to catch any juices. Peel and seed the pepper, then cut into long, thin

strips.

 

3. Meanwhile, cut zucchini into quarters or eighths, and slice into 4-inch-long

spears. Brush the marinade onto the zucchini. Grill, turning occasionally, until

tender and lightly charred, about 5 minutes.

 

4. Mound the pepper strips in the center of a platter and arrange the zucchini

spears around the edges. Scatter the capers and basil on top. Drizzle a few

tablespoons of the remaining marinade on top. Serve at room temperature,

accompanied by fresh or grilled Italian bread.

 

Source:

" Vegetarian Grill [iSBN 1558321276] "

S(McEdition):

" Hanneman (kitpath) on 12-Jun-2002 "

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Per Serving (excluding unknown items): 123 Calories; 9g Fat (62.7% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Be sure to choose young zucchini for this appetizer -- the young squash

hold their shape better than older ones, which have more developed seeds.

 

Nutr. Assoc. : 0 2236 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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