GRILLED VEGETABLE ANTIPASTO WITH BRAISED GARLIC BREAD

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GRILLED VEGETABLE ANTIPASTO WITH BRAISED GARLIC BREAD

8 tablespoons extra-virgin olive oil

2 garlic cloves, unpeeled

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1 summer squash

1 zucchini

1 yellow onion

1 red onion

1 red bell pepper

1 green bell pepper

10 medium mushrooms

Salad oil for rub

Salt

Freshly cracked pepper

2 tablespoons balsamic vinegar

8 sun-dried tomatoes

1 cup black olives

2 tablespoons capers

4 tablespoons lemon juice

French or Italian bread

TO BRAISE GARLIC:

Put three tablespoons of olive oil with the garlic, wrap in foil and cook in medium oven at 300 F. for 1/2 hour. The garlic should easily squeeze out of its skin, after which you mix it with oil in which it was cooked to make a paste.

TO PREPARE VEGETABLES:

Cut squash and zucchini in 1/4-inch rounds. Cut the onions into quarters. Cut peppers in half and clean out the seeds and membranes. Rub all the vegetables lightly with salad oil, sprinkle lightly with salt and pepper to taste and grill over high heat. With the exception of the onion, all of the vegetables will be cooked properly when dark golden brown. It is actually fine to have some black parts. The onions require special care. Keep them in quarters and grill them well on the cut sides. When cooked, toss all vegetables in balsamic vinegar.

TO PREPARE BREAD:

Cut 4 to 6 chunks of bread and either toast them on the grill if it is still hot (but be careful, bread burns quickly over open grill) or in a toaster. Spread with garlic paste.

TO SERVE:

Arrange vegetables on a platter with tomatoes, olives and capers. Right before serving, squeeze lemon juice on vegetables, arrange bread around vegetables on platter.

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