Marinated Roasted Vegetable Antipasto

Recipe Ingredients

1 cup	198g / 7oz	Eggplant - trimmed, and cut (medium)
		Lengthwise into 1/4" thick slices
2		Zucchini - cut lengthwise
		Into 1/4" thick slices
1		Red bell pepper - roasted, and
		Cut into wide strips
1		Yellow bell pepper - roasted, and
		Cut into wide strips
1		Fennel bulb - cut lengthwise (small)
		Into 1/8" thick slices
6		Garlic cloves - sliced thin (large)
2/3 cup	97g / 3.4oz	Diced pitted black olives
1/3 cup	30g / 1.1oz	Minced fresh herbs
		(parsley, basil, oregano, thyme)
1/4 cup	59ml	White wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - to taste

Recipe Instructions

Preheat oven to 500 degrees.

Arrange vegetables on a baking sheet and brush both sides. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.

When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

This recipe yields ?? servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6505 broadcast 02-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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