Thursday already, time to start thinking about the weekend meals. Are you entertaining this weekend? Maybe putting a menu together for Father’s Day in this fine nation? Antipasto, as you know is a wonderful Italian first course that can consists of salted meats, seafood, veggies, olives, cheese & nuts. This week I’ve been focused on Mediterranean recipes for their simplicity, taste & nutritional benefits. Grilled veggie antipasto is effortless & delivers on taste & shareability making it perfect for a gathering.
An array of coloured peppers, eggplant & zucchini form the veggie part of the antipasto plate. Then I added some smoked prosciutto & buffalo mozzarella. Buffalo mozzarella is like a feely for your tongue – creamy, smooth & better than any ice cream I’ve ever tried. It’s perfect roughly torn into pieces & added to the platter. I buy my buffalo mozzarella at Costco or the Italian market. If you can’t find it fresh, regular mozzarella makes an adequate substitution.
This week has whizzed past in a sea of appointments. Hair cut (love it by the way). Dr appointments for my knee that isn’t choosing to improve. And I had Mango to a follow-up appointment to the dog oncologist today with a good report on her blood work & a reduction in her very expensive meds. I’m down another three pounds this week. And I think I’ll be booking my trip home tonight. So all in all not a bad week just a bit all over the place.
I’m craving something sweet & cake-like right NOW. It’s the time of day. Thank god there’s nothing remotely like that in the house, although in less than 30 minutes I could have some walnut & spice muffins with a brown butter maple glaze ready to eat. It’s okay, I’m just fantasizing. Just as I type that sentence my lamp started flickering…there is goes again. Shivers! I’m off to locate the source of the issue. Maybe I need to pack up my tarot cards & put the ouija board away. Kidding…sort of. Have a fab weekend all, smooches xo.
- 1 large eggplant
- 3 medium zucchini
- 3 large red or multi-colored bell peppers (capsicum)
- olive oil, for drizzling
- salt & freshly ground pepper
- 2 to 3 balls fresh mozzarella (I use buffalo mozzarella)
- 12 to 18 thin slices prosciutto
- extra basil leaves for garnish
- BALSAMIC MARINADE
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup coarsely chopped basil leaves
- 2 large garlic cloves, minced
- pinch of salt & freshly ground pepper
- To make the marinade: Combine all ingredients in a medium bowl or shallow dish; set aside.
- Cut eggplant & zucchini lengthways into thin slices. Trim peppers & remove seeds & membranes. Cut in half or thirds. Drizzle veggies with a little oil & sprinkle with salt & pepper.
- Preheat a barbecue to high. Cook eggplant & zucchini in batches on greased grill for about 3 minutes per side, until grill marks appear. For the peppers, cook them 8 to 10 minutes, skin side down, until skin blackens & blisters, do not turn peppers.
- Cut eggplant & zucchini into 2 to 3-inch (5 to 7.5cm) pieces. Add to marinade. Cut peppers into 1-inch (2.5cm) strips add to marinade. Stir veggies ensuring they’re all coated in the marinade. Cover & chill for 6 hours or overnight, stirring occasionally.
- To serve: Drain veggies from marinade & them on a platter. Tear mozzarella into pieces & add to platter. Loosely roll each slice of prosciutto & add to platter. Serves 6.