Name: Michael's Antipasti
Yield: Makes 6 to 8 servings
Ingredients: 15 whole anchovies in salt or 30 anchovy fillets, packed in oil; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped flat-leaf parsley; 1/4 cup olive oil, more if needed; 2 to 4 red, yellow, or orange bell peppers; 1 eggplant, sliced 1/2-inch thick; 2 zucchini sliced 1/2-inch thick; 2 red onions, sliced 1/2-inch thick; Coarse salt and freshly ground black pepper; 1/2 cup black olives; 1/2 cup green olives

Serve this with crusty bread to soak up the delicious olive oil.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

15 whole anchovies in salt or 30 anchovy fillets, packed in oil

1/4 teaspoon red pepper flakes

2 tablespoons chopped flat-leaf parsley

1/4 cup olive oil, more if needed

2 to 4 red, yellow, or orange bell peppers

1 eggplant, sliced 1/2-inch thick

2 zucchini sliced 1/2-inch thick

2 red onions, sliced 1/2-inch thick

Coarse salt and freshly ground black pepper

1/2 cup black olives

1/2 cup green olives

Preparation

Step 1
1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
Step 2
2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
Step 3
3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
Step 4
4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
Step 5
5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.

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TagsItalian American Italian European Anchovy Fish Seafood Bell Pepper Vegetable Eggplant Zucchini Squash Olive Starter Dinner Dairy Free Gluten Free Nut Free Grilling Summer Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes