Antipasti Misto

For the Antipasti Misto, wash and dry the bell bell pepper and zucchini. Remove the stalk, seeds and white skin from the peppers and cut into thick strips. Remove stem and flowers from zucchini and cut lengthwise into thin slices. Grill the vegetables in olive oil and sprinkle with chopped parsley and basil.

Sauté the corn on the cob in olive oil, salt and pepper on all sides. Arrange the roasted peppers and zucchini with the masic cobs on plates and serve the Antipasti Misto cold.

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