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Ingredients

• 1/4 cup plus 3 tablespoons olive oil
• 6 bell peppers (any color), halved lengthwise, stems, membranes and seeds removed
• 1 1/2 pounds eggplant, sliced in 1/4-inch-thick rounds
• 3 small zucchini (about 1 pound), ends trimmed, cut diagonally in 1/4-inch-thick slices
• 1 pound mushrooms, wiped clean and sliced
• 1/3 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1/2 cup loosely packed fresh mint, coarsely chopped  (2 tablespoons)
• 1/2 cup loosely packed basil, coarsely chopped (2 tablespoons)
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 8 cups loosely packed mixed salad greens
• 1 jar (6 1/2 ounces) oil-cured olives

Description

Antipasto Platter - The Huffington Post

Kitchen Daily