Apra La Bocca!


Apra la bocca means open your mouth or open wide in Italian! Because there’s some good things coming in…

If you want to impress your friends with some Mediterranean cooking skills, make a super delicious Italian antipasto dish!

I see people order this at some nice Italian restaurants, and they are always wowed by the taste and the presentation too. Well you can do this at home—at a much lesser price. So today I’m going to show you the veggie version of this appetizer. No cold cuts here.

Depending on how many you’re feeding, you can definitely vary the ingredients. For instance, you can add sliced or cubed cheese, salami, sopresatta, button mushrooms—whatever your heart desires.

Antipasto

Italian Antipasto
Serves: 5-10 people

Ingredients:
2 medium zucchini
1 large eggplant
3 bell peppers (orange, yellow and red make for a color display)
½ cup kalamata olives
½ cup buffalo mozzarella balls
3 large garlic cloves
Basil
olive oil
salt and pepper

Directions:
Wash eggplant, and cut of the stem. Hold the eggplant standing up, and make thin slices down the eggplant. Repeat with zucchini.

Wash bell peppers, and cut in half. Remove stems and seeds.

Heat broiler. Cover and spray a cookie sheet with cooking spray. Place vegetable slices on the cookie sheet (bell peppers face down).

Spray the top of the vegetables. Broiler for about 10-15 minutes or until slightly charred. Remove from heat and let cool.

Once cool, remove skin and slice the bell peppers.

In another large bowl, add about 1-1/2 cups of olive oil, chopped basil leave, minced garlic, and a dash of salt and pepper. Place all the vegetables in the bowl. Make sure they are drenched in the oil—add more oil if necessary. Add the mozzarella balls. Taste to see if it needs more salt. Then cover and place in the refrigerator. At minimum let it marinate for 2-3 hours. Or you can even do this overnight.

Prior to serving, remove the vegetables from the refrigerator and let it sit at room temperature. Arrange on a pretty tray—looks great over large leaves of lettuce, cabbage, or any other large leafed vegetable. Garnish with mint.

Hope you enjoy your antipasto!

Share what you like to add to your antipasto dishes!!

Cheers,
Sabrina

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