The kids'll eat their veggies when you let them help you assemble this quick and delicious appetizer platter—just right for ringing—and eating—in the New Year!

 

Prep Time: 30 minutes, cook time: 25 minutes plus minimum 15 minutes marinating time, servings: 4
Ingredients
8 teaspoons prepared pesto
Sea salt and fresh ground black pepper to taste
Toothpicks
Grilled eggplant with salami and artichoke roulades
1 medium Italian eggplant, cut into 1/4 inch thick slices
6 tablespoons olive oil, plus extra for brushing
8 thin slices salami
4 whole artichoke hearts, marinated in oil, drained and halved
Toothpicks
2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed, drained and chopped
Sea salt and freshly ground black pepper to taste
Grilled lemon zucchini
3 small zucchini, cut into 1/4 inch thick slices
4 tablespoons olive oil, plus extra for brushing
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated Parmesan cheese
2 anchovy fillets (optional), rinsed and finely chopped
Directions
1. To make the roasted pepper roulades: Place 1 pepper slice on a cutting board. Top with 1 slice mozzarella, 1 basil leaf and 1 teaspoon pesto. Season with salt and pepper, roll and secure with toothpick and place in a deep dish. Repeat with remaining pepper slices. Let set in refrigerator at least 15 minutes or up to 1 hour.
2. For the remaining antipasti: Brush eggplant and zucchini all over with olive oil. Heat a nonstick skillet over medium high heat. Cook 2 to 3 minutes on each side until tender. Transfer to separate plates.
3. To assemble eggplant roulades: Top each eggplant slice with 1 piece salami and 1 artichoke half; roll and secure with a toothpick. Repeat with remaining eggplant slices. Whisk together remaining oil, lemon juice, capers, salt and pepper in a bowl. Spoon over roulades cover and marinate at least 15 minutes or up to 1 hour. 
4. To finish the zucchini: With a fork, beat remaining olive oil, lemon juice, Parmesan cheese and anchovies (if using) in a small bowl. Pour over zucchini and let marinate at least 15 minutes or up to 1 hour. Arrange with other antipasti on a platter and serve immediately. 

Prep Time: 30 minutes, cook time: 25 minutes plus minimum 15 minutes marinating time, servings: 4

Ingredients

8 teaspoons prepared pesto

Sea salt and fresh ground black pepper to taste

Toothpicks

Grilled eggplant with salami and artichoke roulades

1 medium Italian eggplant, cut into 1/4 inch thick slices

6 tablespoons olive oil, plus extra for brushing

8 thin slices salami

4 whole artichoke hearts, marinated in oil, drained and halved

Toothpicks

2 tablespoons freshly squeezed lemon juice

1 tablespoon capers, rinsed, drained and chopped

Sea salt and freshly ground black pepper to taste

Grilled lemon zucchini

3 small zucchini, cut into 1/4 inch thick slices

4 tablespoons olive oil, plus extra for brushing

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly grated Parmesan cheese

2 anchovy fillets (optional), rinsed and finely chopped

Directions

1. To make the roasted pepper roulades: Place 1 pepper slice on a cutting board. Top with 1 slice mozzarella, 1 basil leaf and 1 teaspoon pesto. Season with salt and pepper, roll and secure with toothpick and place in a deep dish. Repeat with remaining pepper slices. Let set in refrigerator at least 15 minutes or up to 1 hour.

2. For the remaining antipasti: Brush eggplant and zucchini all over with olive oil. Heat a nonstick skillet over medium high heat. Cook 2 to 3 minutes on each side until tender. Transfer to separate plates.

3. To assemble eggplant roulades: Top each eggplant slice with 1 piece salami and 1 artichoke half; roll and secure with a toothpick. Repeat with remaining eggplant slices. Whisk together remaining oil, lemon juice, capers, salt and pepper in a bowl. Spoon over roulades cover and marinate at least 15 minutes or up to 1 hour. 

4. To finish the zucchini: With a fork, beat remaining olive oil, lemon juice, Parmesan cheese and anchovies (if using) in a small bowl. Pour over zucchini and let marinate at least 15 minutes or up to 1 hour. Arrange with other antipasti on a platter and serve immediately. 

Featured Cookbook
With Maxine Clark’s Italian Kitchen, prolific cookbook writer and food stylist Clark delivers 20 years of experience teaching gourmet cooking in Tuscany and Sicily right to your doorstep. Dad and the kids can whisk you to la bella Italia for the day with a menu of Marinated Antipasti Trio, Sea Bass Baked in Parchment and Tiramisu with Raspberries. Buon appetito!