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Antipasto Salad

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Antipasto Salad

Ingredients

  • 4 small zucchini, cut lengthwise into thick slices
  • 3 asian eggplant, cut lengthwise into thick slices
  • 1/4 cup plus 1 tbs. olive oil
  • 2 garlic cloves, minced
  • salt and freshly ground pepper, to taste
  • 1 1/2 cups assorted brine-cured olives
  • 4 small plum tomatoes, cut into thick slices
  • 1/2 lb. fresh mozzarella cheese, thickly sliced
  • 2 tbs. finely shredded fresh basil
  • 1/4 lb. dry salami or coppa, sliced
  • 1/4 lb. prosciutto, thinly sliced
  • 2 jarred roasted red bell peppers, cut into strips
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