I decided to make an Antipasto Platter for dinner one night recently.
Both Moe and Matt love this meal.
I shopped on the way to work and started grilling when I got home from work.
First I put red, green, yellow and orange peppers on the grill to blacken.
When they were finished they went into a bag to steam while the eggplant and the zucchini were grilled.
Put together Honeydew melon with prosciutto, drizzled with olive oil and black pepper along with Kalamata olives, Genoa salami, Gorgonzola cheese and grilled garlic bread.
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