Grilled Vegetable Antipasta Platter (Keto friendly)

Grilled vegetables are a great addition to any dinner menu, buffet table or Aperitivo spread. They help to balance out all of those platters of salami and prosciutto and cheese adding much needed fiber to the diet!

My favorite grilled vegetables are Eggplant (Melanzane or Aubergine depending on your country of origin), Zucchini, Fennel, Red Bell Pepper (Pepperoni or Capsicum) and red onions. I like to add marinated mushrooms and artichokes to the platter and sprinkle with cherry tomatoes. Here are my tips on grilling vegetables:

Italian Grilled Vegetables

Ingredients:

1 eggplant

3 zucchini

3 red bell peppers

1 large fennel bulb

2 red onions

1 pound of mushrooms

Olive oil

salt

1 cloves of garlic

Herbs such as parsley, tyme, oregano and basil

Instructions:

Peel and Slice eggplant, place on an oiled baking sheet, flip to coat the eggplant slices with oil on both sides. Place under the broiler in the oven until brown on both sides.

Peel the eggplant For making eggplant Parmesan — Peel the eggplant

Place eggplant under broiler and brown on both sides

Slice zucchini lengthwise, place on an oiled baking sheet, flip to coat the zucchini slices with oil on both sides. Place under the broiler in the oven until brown on both sides.

Slice zucchini lengthwise and place on an oil baking sheet. Turn somthey are oiled on both sides

Grill zucchini under the broiler in the oven until lightly brown on both sides

Slice fennel into thin slices, place on an oiled baking sheet, flip to coat the fennel slices with oil on both sides. Place under the broiler in the oven until brown on both sides.

Slice fennel in thin slices and place on an oiled baking sheet, turn to coat oil on both sides, place broiler in the oven until browned

Slice red onion in rings, place on an oiled baking sheet, flip to coat the onion slices with oil on both sides. Place under the broiler in the oven until brown on both sides.

Slice the red bell pepper in three sections, removing the stem and seeds. Place peel side up on a baking sheet and under the broiler in the oven until black and blistered on the peel side. Remove from oven and place in a bag to continue steaming until it has cooled. This will make it easier to remove the peel, remove the peel with your fingers. Slice into 1 inch slices.

Place red bell peppers skin side up and place under the broiler until skin is black and blistered — Place red bell peppers skin side up and place under the broiler

Place roasted bell pepper in a bag while still hot and allow to steam. This will make the peel easier to remove. Remove the peel with your fingers once it has cooled

Saute the mushrooms in a skillet with 1 tablespoon of olive oil until brown on one side. Add 1/4 cup of water and 1/2 teaspoon of salt and continue cooking until the mushrooms are soft the water is almost all evaporated. Remove mushrooms and liquid to a bowl, add half the cloves of garlic minced, 3 tablespoons of olive oil and chopped tyme.