Grilled Antipasto Puttanesca

This recipe uses:

D'Italiano® Thintini

Original or 100% Whole Wheat

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Makes 2 cups (500 mL) antipasto.


1/2 red pepper, seeded and quartered
1/2 yellow pepper, seeded and quartered
1 zucchini, thickly sliced lengthwise
3 large cremini mushrooms
1/2 red onion, cut into 1/2" (1 cm) thick slices
1 1/2 tbsp (22 ml) olive oil
1/4 cup (50 ml) chopped black olives (preferably Kalamata)
4 D'Italiano® Thintini™, Original or 100% Whole Wheat


3 tbsp (45 ml) olive oil
1 1/2 tbsp (22 ml) balsamic vinegar
1 clove garlic, minced
2 tbsp (30 ml) chopped fresh basil
1 1/2 tsp (7 ml) anchovy paste
1/4 tsp (1 ml) hot chili flakes or to taste
  freshly ground pepper


Brush red and yellow peppers, zucchini, mushrooms and onion lightly with 1 1/2 tbsp (22 ml) olive oil. Grill over medium-high heat about 8-10 minutes, turning once, until well-marked but still slightly firm. Let vegetables cool slightly. Combine all dressing ingredients and set aside. Coarsely chop grilled vegetables and add olives and dressing, tossing to coat well. Separate ThintiniTM in halves and grill lightly on both sides. Cut each half into 4 quarters. Serve antipasto at room temperature on ThintiniTM pieces.

Tip: For ease of handling, skewer red onion slices before grilling and grill other vegetables in a grill basket or on a grill pan.

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