Piancone® Marinated Vegetable Antipasto
Directions
- Heat oven to 325.
- Toss peppers and olives with olive oil, thyme, lemon zest, salt and pepper in a large saute pan.
- Place in the oven for 15 minutes.
- Plate grilled eggplant and zucchini on a few platters, topped with cherry tomatoes and sprinkled with parsley.
- When peppers and olives are warmed through, pour on top of eggplant, zucchini, and tomatoes.
- Top vegetables with mozzarella, folded slices of prosciutto, and drizzle all with balsamic glaze.
Ingredients
- 1 can Piancone® Peppers, Grilled Mixed Color, (28 oz)
- 2 cups Piancone® Olive Green Cerignola, Imported
- 2 ea Peak Fresh Produce® Garlic, Clove(s), finely chopped or sliced
- 1 tbsp Morton® Kosher salt
- 1 tsp Magellan® Black Pepper, ground
- 1/2 cup Roma® extra virgin olive oil
- 4 sprigs Peak Fresh Produce® Thyme, Fresh
- 2 ea Peak Fresh Produce® Lemon(s), zest removed with a peeler in long strips
- 1 can Piancone® Pomodorini in Juice, (28 oz)
- 1 can Piancone® Grilled Eggplant in Oil, (28 oz)
- 1 can Piancone® Grilled Zucchini in Oil, (28 oz)
- 1/4 cup Peak Fresh Produce® Italian Parsley, leaves chopped
- 1 lb Piancone® Mozzarella Buffalo Bocconcini
- 1 lb Piancone® Prosciutto di Parma
- 1/4 cup Piancone® Balsamic Glaze
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
