Antipasti, the Perfect Summer Lunch

Yesterday I was prepping antipasti for my Mah Jongg lunch today and the HVCA guy who was working at my house asked if I was a television cook. I wasn’t talking out loud while I was preparing so I asked him why he thought that. “I’ve never seen anyone cook so much food so fast except on TV, plus it smells delicious.” I don’t know what kind of TV he has that has smell-o-vision, but he got me on the cooking quantities.

Every week I try and make a different lunch for my Mah Jongg group. It has to be very healthy and yummy. Since it had been so hot I decided a nice cold Antipasto platter with a side of homegrown arugula salad with Parmesan and balsamic would make a good choice this week.

I got my cast iron grill pan out and grilled, eggplant, zucchini, red onions and portobello mushrooms. I didn’t use any oil, just salt and pepper. I roasted red peppers on top of the gas burners and oven roasted a dozen tomatoes. Of course I made lots of extra because these things can go with any summer meal

To make my antipasti platter I put the vegetables down and added tiny fresh mozzarella balls, a red wine soaked salami and some prosciutto. I chiffonade some fresh basil from the garden and served olive oil and balsamic vinegar on the side. My favorite part of lunch in Italy was the antipasto table. Who needs pasta when you have a plethora of yummy vegetables? Bravissimo, if I do say so myself.

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