Large Antipasto Recipe

Prepare vegetables

Slice eggplants lengthwise into 1/2-inch (1.2 cm) thick slices. Trim ends from zucchini and slice lengthwise into 1/4–1/2-inch (0.6–1.2 cm) thick strips. Pat all slices dry with paper towels to remove excess moisture.

Season and oil

Place the eggplant and zucchini slices in a shallow tray. Brush both sides lightly with 30 ml of olive oil, then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Grill

Heat a grill pan or outdoor grill to medium-high (around 200–220°C / 400–430°F). Grill the vegetable slices in batches without overcrowding for 3–4 minutes per side, until tender and nicely charred. Transfer to a large plate and let cool slightly.

Finish

Once grilled and slightly cooled, stack slices and cut into 1–2 inch pieces suitable for serving on a platter. Drizzle with 1 tbsp (15 ml) olive oil and a squeeze of lemon if desired.

Prepare roasted peppers

If using jarred roasted peppers, drain and halve lengthwise, remove seeds and slice into 1/2-inch strips. If roasting your own, char whole red peppers over a gas flame or under a broiler until blackened all over, place in a covered bowl for 10 minutes, then peel, seed, and slice.

Dress tomatoes and peppers

Cut tomatoes into 1/2-inch slices or wedges. In a bowl, combine the drained roasted pepper strips and tomato pieces with 15 ml red wine vinegar, 1 minced garlic clove, 15 ml olive oil (from dressing amount), a pinch (1/4 tsp) salt and a pinch of black pepper. Toss gently and let sit 10 minutes to meld flavors.

Prepare meats

Fan or fold prosciutto slices into loose ribbons. Arrange salami slices in overlapping circles or small stacks. Keep refrigerated until just before serving to maintain texture.

Prepare bocconcini

Drain bocconcini if packed in water. Pat dry and, if large, halve or quarter. Toss lightly with 15 ml olive oil (from dressing), a pinch of salt and a few torn basil leaves to infuse flavor.

Make herb dressing

In a small bowl whisk together 45 ml extra-virgin olive oil, 15 ml lemon juice, chopped parsley (optional), chopped basil (reserve some whole leaves for garnish), 1/4 tsp salt and 1/4 tsp black pepper. Add capers and olives to the bowl if using.

Assemble antipasto platter

Choose a large serving board or platter. Arrange components in groups for visual appeal: place folded prosciutto, stacks of salami, bocconcini clusters, grilled eggplant pieces, grilled zucchini strips, roasted red pepper strips, dressed tomato wedges, and small bowls of olives/capers. Leave small gaps between groups and garnish with torn basil leaves.

Finish and serve

Drizzle the herb dressing lightly over the grilled vegetables and tomatoes and a little over the bocconcini. Offer remaining dressing on the side. Serve with sliced crusty bread or focaccia. Provide tongs and small forks for guests.