Family Antipasto Recipe

Time1h

Serves6

prosciutto, salami, provolone, eggplant, roasted peppers, marinated mushrooms and artichokes, green and red leaf lettuce.

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry with a paper towel.
2
Grill the Eggplant
Preheat a grill or grill pan over medium heat. Brush the eggplant slices lightly with olive oil and grill for 3-4 minutes on each side until tender and slightly charred. Remove from the grill and set aside.
3
Prepare the Lettuce
Wash and dry the green and red leaf lettuce. Tear the leaves into bite-sized pieces and place them in a large serving bowl.

4
Layer the Ingredients
On top of the lettuce, arrange the grilled eggplant slices, prosciutto, salami, provolone cheese (sliced or cubed), roasted red peppers, marinated mushrooms, and marinated artichokes. Be creative with the presentation for an appealing look.
5
Serve
Serve the antipasto immediately with toothpicks or small skewers for easy eating. You can also drizzle with a little balsamic glaze or olive oil for added flavor.