- 2 tbsp. red wine vinegar
- 1/2 tsp. sugar, granulated
- 1/4 tsp. crushed red pepper flakes
- 2 tbsp. garlic oil
- 2 tbsp. basil oil
- salt and pepper to taste
- 1 medium eggplant, unpeeled
- 1 tablespoon kosher salt
- 1 medium zucchini, unpeeled
- 1 medium red bell pepper, roasted
- 2 tbsp. capers
- 3 tbsp. flat-leaf parsley, finely chopped
- 10 to 15 basil leaves, julienned
- 2 oz. parmigiano-reggiano, coarsely grated
For the Marinade: Whisk together the vinegar, sugar and pepper flakes; drizzle in the oils, whisking constantly and vigorously to emulsify. Season to taste with salt and pepper, then set aside until needed. (Note: Before drizzling over the antipasto, whisk again to combine.)
For the Eggplant: Trim off both ends of the eggplant and discard; slice the remainder into 1/2 - inch thick rounds. Place the eggplant rounds in a colander set over a bowl; toss with the kosher salt. Place a clean plate on top of the eggplant, then place an unopened can of food (or another weight) on top of the plate; this will help press the bitter juices out of the eggplant. After 30 minutes, remove the plate and rinse the eggplant; carefully pat dry with paper towels, removing all moisture.
Trim off both ends of the zucchini and discard; slice the remainder on the diagonal into 1/2 - inch thick slices. Combine the eggplant and zucchini in a large mixing bowl. Toss with half of the marinade, then season to taste with salt and pepper.
Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium heat.)
Place the vegetables on the grill grate or in the grill pan. Cook 1 to 2 minutes, then, without turning the vegetables over, rotate them 90 degrees and place them back on the grill or grill pan; this will produce beautiful brown cross-hatch grill marks. Cook for an additional 1 to 2 minutes.
Turn the vegetable slices over and repeat the cooking process on the second side. Cook until the vegetables are lightly golden brown and tender when pierced with the tip of a small knife or skewer. Remove from the grill and set aside to cool slightly.
For the Peppers: Slice the roasted red bell pepper into thick slices; season to taste with salt and pepper. Transfer to a platter, then sprinkle with capers.
To Finish the Dish: The platter should be attractively arranged for presentation purposes.
Drizzle the remaining marinade over the entire platter, then allow to stand 30 to 45 minutes at room temperature.
To Garnish: Just before serving, sprinkle the entire platter with parsley, basil and grated
Parmigiano-Reggiano cheese. Serve at room temperature with crostini.
Recipe provided by The Viking Cooking School.
Time to prepare: 1 hour, 40 minutes.