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Roasted Vegetable Antipasto

2 red bell peppers, cored, seeded
2 yellow bell peppers, cored, seeded
2 small zucchini, ends trimmed
1 small eggplant, ends trimmed
6 Roma tomatoes, halved
2 red onions, peeled
4 garlic cloves, minced
1/4 cup extra virgin olive oil
3 tablespoon balsamic vinegar
1 teaspoon coarse black pepper
3/4 teaspoon salt
1 tablespoon Worcestershire sauce
1 bunch fresh basil, chopped
1 cup sliced giant green Sicilian olives

Halve the bell peppers; place (skin-side up) on a baking tray. Slice
zucchini in half lengthwise; place, skin-side up, on baking tray.
Slice eggplant into 1/2" (1.25 cm) slices; place on baking tray.
Place Roma tomato halves, skin-side up, on baking tray. Cut onions
in thick slices; place on baking tray. Brush all vegetable pieces
with a little oil.

One by one, place trays under broiler (or keep replacing vegetables
on one tray). Broil until well browned (in the case of the bell
peppers, blacken the skins).

Remove vegetables from the tray; cool; place pepper halves in a
paper bag until cool. Use tongs to remove skin from tomatoes. Remove
blackened skins from bell peppers when cool; dice and place in a
large bowl. Dice all other vegetables; add to bowl. Mix all
remaining ingredients together; add to bowl; mix well.

Refrigerate until needed. Mixture will last up to 1 week in the
refrigerator. can be frozen in tubs for later use.

To serve: Use as a topping on small toasted baguette slices
(crostini); use on crackers, taco chips, tortilla chips. (For more
substantial meals, use as a filling for omelettes and burritos!)

Makes 7 cups.


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