Grilled Vegetable Antipasti with 
Anchovy Marinade

 This is a wonderful appetizer for a crowd but it’s easy enough to make as an intimate dinner for two.  
My family loves all things Italian and through experimentation this has become our antipasti of choice.  
We take it out to the deck with a glass of wine and dream of the Amalfi Coast.  One great thing about 
this recipe is that you can prepare it a day or two ahead of time.

1 small eggplant, peeled, sliced 1/2 inch thick and cut into strips
1 yellow zucchini, peeled and sliced into 1/2 inch thick rounds
1 medium red onion sliced into 1/2 inch circles then cut in half
1 red pepper, roasted, peeled and sliced into 1/2 inch strips
1 yellow pepper, roasted, peeled and sliced into 1/2 inch strips
10 to 12 black Italian or Kalamatra olives
1/4 lb. Fontinella cheese, cut into cubes
10 to 15 thin slices of good quality Italian salami.  Cut slices in half
1 6 to 7oz can of button mushrooms, drained
10 to 12  anchovy fillets packed in oil
1/2 cup  Extra Virgin Olive Oil
1/4 t. red pepper flakes
2 T. white wine vinegar

Put anchovies in a small bowl and use a pestle to crush.  Add olive oil, red pepper and vinegar.  
Mix well and set aside.

Roast peppers, over hot coals or a gas flame.  Place in a brown paper bag to steam for 10 minutes.   
Peel, seed and cut into 1/2-inch strips. Set aside. 

Toss eggplant, zucchini, and onions with 1T. Olive oil.  Add salt and fresh ground pepper to taste.  
Use a grilling basket to grill vegetables over medium heat until tender, about 12 minutes.  Cool to room temp. 

Toss vegetables with cheese, olives, mushroom, salami and mushrooms.  Arrange antipasti on your prettiest 
Italian serving plate.  Pour anchovy and oil mixture over the top.   Allow to sit for two hours or cover with 
plastic wrap and refrigerate.  Bring to room temperature before serving.  Makes a hearty appetizer for 4 to 5 people.

Enjoy!