Grilled Vegetable Antipasti

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper
4 halved and seeded cubanelle peppers
2 white eggplants, sliced lengthwise into 1/2″ slices
8 whole porcini mushrooms
1 fennel bulb, quartered
1 bunch asparagus, peeled and trimmed
1 head cauliflower, quartered
1 stalk broccoli, quartered

Mix the olive oil, vinegar, garlic, sugar, salt and black pepper together to create your marinade. Place the vegetables in a large non-reactive baking dish. Cover with the marinade and let sit for 1 hour, turning the vegetables every 15 minutes.

Heat the grill on high. Grill the vegetables until all are marked and cooked through. Remove once they are browned; do not let the vegetables burn. Arrange the vegetables on a platter.

Yields 6 servings.