It’s important when preparing antipasti that you use vegetables of varying colors.
Makes six servings.
3 bell peppers of varying colors 3 large spicy peppers
1 small eggplant
1 small sweet potato
1 light green zucchini
6 slices of pumpkin
3 cloves of garlic, crushed
3 bail leaves, chopped Olive oil
Roast the peppers on a grill or over an open flame. Let them cool and then remove the skin, pith and seeds.
Slice the eggplant, sweet potato, and zucchini and grill pieces with pumpkin on the stove or in oven.
Arrange the slices on a serving platter. Sprinkle with garlic and basil. Drizzle with olive oil, balsamic vinegar and salt.