Recipe - Marinated Roasted Vegetable Antipasto

1 Smallmedium size eggplant;
trimmed and cut lengthwise
into 1/4inch thick slices
2 Zucchini; cut lengthwise
into 1/4inch thick slices
1 Red bell pepper; roasted &
cut into wide strips
1 Yellow bell pepper; roasted
and cut into wide strips
1 small Fennel bulb; cut lengthwise
into 1/8inch thick slices
6 lg Cloves garlic; cut or sliced up thin
2/3 cup Diced pitted black olives
1/3 cup Minced fresh herbs;
(parsley, basil, oregano,
thyme)
One fourth White wine vinegar
Salt and pepper to taste
Extravirgin olive oil to
taste

PASTA MONDAY TO FRIDAY SHOW #PS6505

Preheat oven to 500 degrees F. 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.

Posted to recipeludigest by molony molony@scsn.net on Feb 28, 1998