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Ingredients

Grilled Eggplant:

• 1 small eggplant, thinly sliced
• Extra-virgin olive oil, to baste slices plus 1 tablespoon
• 1/2 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped flat leaf parsley, to garnish

Table cheeses:

• 2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
• 1 jar, 16 ounces, roasted red peppers, drained and sliced

Artichokes and Mushrooms:

• 1 can quartered artichoke hearts, 15 ounces, drained well
• 1 can button mushrooms, 14 ounces, drained
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• Drizzle extra-virgin olive oil
• 1 tablespoon chopped flat-leaf parsley
• 1/2 tablespoon thyme
• Salt and freshly ground black pepper
• 3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
• 1/2 pound black olives from bulk olive bins, any variety

Description

Food Network Invites You To Try This Rustic Antipasto Recipe From Rachael Ray.

Food Network