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Ingredients

• One 19-ounce can cannellini beans, drained and rinsed
• 2 small garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/2 cup chopped basil
• Salt and freshly ground pepper
• 6 small Italian frying peppers or Cubanelle peppers
• 4 medium zucchini, sliced lengthwise 1/4 inch thick
• Two 1-pound eggplants, sliced lengthwise 1/2 inch thick
• 2 dozen anchovy fillets
• 2 dozen marinated bocconcini (about 3/4 pound)
• 2 large beefsteak tomatoes (1 pound each), sliced crosswise 1/2 inch thick
• Grilled country bread, for serving

Description

When I Grill Vegetables, I Like To Add Unexpected Accompaniments, Like Grilled Marinated Mini Mozzarella Balls (called Bocconcini) Wrapped In Anchovy Fillets, And Garlicky White Bean Dip. Served With Grilled Country Bread, This Antipasto Becomes A Light M

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