Categories Fish Olive Onion Appetizer Roast Oscars Eggplant Bell Pepper Zucchini Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
- 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
- 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. 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.
- 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.
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mis mis
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit at your next party.
Aktary Shabani
[email protected]I love the combination of flavors in this recipe. It's a perfect balance of sweet and savory.
Shohana Mahmud
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Sono Khan
[email protected]I've made this recipe several times and it's always a hit. It's a great appetizer or side dish.
Islam video
[email protected]This recipe is a great way to get your kids to eat their veggies.
Subash Biswas
[email protected]I'm so glad I found this recipe. It's a lifesaver for busy weeknights.
Amir abdur Rahman
[email protected]I made this for a picnic and it was perfect. It was easy to transport and everyone loved it.
Hamza Noor
[email protected]This recipe is a great way to use up leftover veggies.
Mais Hamidi
[email protected]I love how versatile this recipe is. I can add or remove ingredients depending on what I have on hand.
Trap anje
[email protected]This is my go-to recipe for antipasti. It's always a hit, and it's so easy to make.
naznin sultana
[email protected]I'm not usually a fan of antipasti, but this recipe changed my mind. It was so fresh and flavorful, I couldn't get enough of it.
Md khalilur Rahman
[email protected]I made this for a potluck and it was a total crowd-pleaser. Everyone raved about how delicious it was.
NOOR ALI Technology
[email protected]This antipasti platter was a huge hit at my party! The combination of flavors and textures was perfect, and everyone loved it.