Marinated Vegetable Antipasti | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• Juice of 2 limes
• 1 tablespoon (15 ml) whole-grain mustard
• 1 tablespoon (15 ml) honey
• 1/4 teaspoon (1 ml) hot pepper flakes
• Salt and pepper
• 1 large yellow bell pepper, cored and cut into 8 strips
• 1 large red bell pepper, cored and cut into 8 strips
• 1 medium eggplant, cut into 1/2-inch (1-cm) rounds or 2 small eggplants sliced lengthwise
• 3 medium portabella mushrooms, cut into 1-inch (2.5-cm) slices
• Olive oil
• 1/4 cup (60 ml) flat-leaf parsley
• 1/2 lb (225 g) sliced prosciutto or other cured ham
• 1/2 lb (225 g) sliced salami
• 1 chorizo, cut into 1/4-inch (1/2-cm) rounds
• Mozzarella di bufala or bocconcini