Grilled Vegetable Antipasti Recipe

Grilled vegetable antipasti

  • serves 4-6
  • Easy

Kick off a classic Italian meal with these gorgeous grilled veggies. Serve with fresh focaccia, olives and cured meats for an impressive spread


*This recipe is gluten-free according to industry standards



  • green, red and yellow peppers 1 of each, deseeded and cut into quarters
  • courgettes 3 medium, cut on the diagonal into 1cm slices
  • aubergines 2 medium, cut lengthways into ½cm slices
  • garlic 3 whole cloves, bashed
  • thyme a few sprigs
  • olive oil
  • sherry vinegar


  • Step 1

    Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.

  • Step 2

    Heat a large griddle pan over a medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.

  • Step 3

    Repeat this process with the courgettes and aubergines, making sure all of the veg is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.

  • Step 4

    Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise chill for up to 3 days in the fridge. Allow to come to room temperature before serving.

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A grey plate topped with green leaves, orange peaches and a ball of white cheese

Nutritional Information

  • Kcals 193
  • Fat 15.6g
  • Saturates 2.3g
  • Carbs 7g
  • Sugars 6.3g
  • Fibre 5.9g
  • Protein 3.2g