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“Make ahead and delicious! Based on a Canadian Living recipe so you know it has to be good!”

Ingredients Nutrition


  1. Cut eggplant into 1/2 inch slices, place in colander and sprinkle with salt. Toss and let drain for 30 minutes.
  2. Place peppers on greased grill and grill over medium high heat, turning often, until charred. Let cool slightly(covered with saran wrap), then peel, seed and cut into 1 inch strips. Set aside.
  3. Cut zucchini diagonally into 1/2 inch slices.
  4. Cut onion into 1/2 inch thick slices.
  5. Trim stems from mushrooms.
  6. Rinse eggplant under cold water and pat dry.
  7. Lightly brush vegetables with oil and grill mushrooms and onions for 8-10 minutes, then eggplant and zucchini for10-15 minutes, until veggies are tender. Set aside separately.
  8. Make dressing by whisking oil, basil, vinegar, mustard, garlic, salt and pepper.
  9. Add mushrooms and turn to coat. Transfer to a large, shallow dish. Repeat with onion, then zucchin, peppers and eggplant, arranging all veggies separately in dish.
  10. Refrigerate and marinate for 8-24 hours and bring to room temp before serving.
  11. To serve, arrange veggies and cheese attractively on a platter. If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape. Place on platter with other cold cuts and garnish with tomatoes and olives.
  12. Open a cold beverage and enjoy!

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