Roasted Vegetable Antipasto

Ingredients

• 4 small onions, halved
• 1 red pepper, seeded and quartered
• 1 green pepper, seeded and quartered
• 2 small zucchini, sliced lengthways 1/8th thick
• 8 cherry tomatoes
• 4 slices eggplant, 1/8th thick
• ¼ - ½ cup IC Extra Virgin Olive Oil or Garlic Flavored Oil
  
• 1 bottle IC Sherry Wine Vinegar
  
• Salt and pepper to taste

Method

1. Preheat oven to broil.

2. Brush vegetables on all sides with oil and lay on a baking sheet.

3. Broil in preheated oven 3-5 minutes on each side, turning over when they begin to brown, being careful not to let them burn.

4. When done, remove vegetables from the sheet and arrange on a serving platter.

5. Sprinkle liberally with the roasted red pepper and garlic vinegar, then salt and pepper to taste.

Note:

• Leftovers are great in sandwiches or cut up and added to a garden salad. 
• Serve warm or chilled.
• Vegetables can be grilled on a barbecue or gas grill for a more smoky flavor.

Serving suggestion:
Great as an appetiser or side dish. A bald Chianti would be a nice accompaniment.

Preparation: 30 minutes
Cooking: 10 minutes