Antipasto Platter

Cooking Instructions

Heat broiler. Line broiler pan with foil for easy cleanup. Have ready 2 jelly-roll pans or cookie sheets. Brush each with 1⁄2 tablespoon of the oil.

Place pepper halves on broiler-pan rack, cut sides down. Broil 4 to 5 inches from heat source 12 to 15 minutes until skins are mostly charred. Remove peppers to a saucepan and cover.

Turn off broiler. Position racks to divide oven in thirds. Heat to 425°F.

Arrange eggplant rounds on prepared pans in a single layer. Brush with 2 tablespoons of the olive oil. Roast, switching position of pans and turning eggplant slices over after 10 minutes. Roast 8 to 10 minutes longer or until soft. Remove slices to a large bowl.

Meanwhile bring a 3-quart pot of water to boil. Add zucchini and boil 5 to 7 minutes until tender. Drain, rinse under cold running water and pat dry with paper towels. Add to eggplant.

Pull charred skin from peppers (some will remain). Cut halves lengthwise in quarters. Add to bowl with vegetables. Add mushrooms, balsamic vinegar, remaining 1⁄4 cup oil, the lemon juice, 1 tablespoon each of the chopped mint and basil and the salt and pepper. Toss to coat; let stand at room temperature 30 minutes, or cover and refrigerate up to 1 day.

To serve: Bring vegetables to room temperature. Line a large serving platter with the mixed greens. Carefully remove vegetables from bowl and arrange in groups on greens. Scatter olives over vegetables. Sprinkle with remaining basil and mint.

Planning Tip: The vegetables can be marinated up to 1 day ahead.