Italian Grilled Vegetable Appetizer
Grilled vegetables are so versatile. They go amazingly in stews, curries, as a side dish and…as an appetizer! With a thick balsamic vinaigrette like Excite My Bite as a glaze – and dipping sauce! – veggies traditionally associated with Italian fare can be transformed into the perfect start to any meal. Bonus points if you eat al fresco. Mangia!
1 – 2 medium-sized Eggplant
1 can of artichoke hearts
1 – 2 red or green peppers
Salt and pepper to taste
Excite My Bite Balsamic Vinaigrette
Preheat your grill or turn on your broiler.
Wash and dry eggplant and red pepper.
Cut off the tops of both vegetables, and core the pepper.
Remove all seeds, and slice into quarters.
Cut the bottom of the eggplant and slice lengthways. Slice each half into four thin strips.
Toss veggies in a shallow pan with olive oil, salt and pepper.
Then, open up the can of artichokes, rinse and dry.
Add to a separate bowl with a drizzle of olive oil.
Bring your veggies to the grill, and cook through – leave on some char marks to make them look attractive! If using a broiler, cook veggies until golden brown and the eggplant is soft.
Let veggies cool to the touch, and slice up into bite-sized chunks. Pour Excite My Bite Balsamic Vinaigrette over the chopped veggies.
Serve on an attractive platter with fresh bread to make little sandwiches or crostini, and enjoy!