Marinated Roasted Vegetable Antipasto
| Yield: | 1 Servings |
| Categories: |
| 1 | Small-medium size eggplant; trimmed and cut lengthwise into 1/4-inch thick slices | |
| 2 | Zucchini; cut lengthwise into 1/4-inch thick slices | |
| 1 | Red bell pepper; roasted & cut into wide strips | |
| 1 | Yellow bell pepper; roasted and cut into wide strips | |
| 1 | sm | Fennel bulb; cut lengthwise into 1/8-inch thick slices |
| 6 | lg | Cloves garlic; sliced thin |
| 2/3 | c | Diced pitted black olives |
| 1/3 | c | Minced fresh herbs; (parsley, basil, oregano, thyme) |
| 1/4 | White wine vinegar | |
| Salt and pepper to taste | ||
| Extra-virgin olive oil to taste |
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