Summer Harvest Antipasto recipe | PCC Community Markets

Ingredients

• 4 cloves garlic, chopped
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1 small to medium eggplant
• 1 medium artichoke (or use 2 to 3 small artichokes)
• 1 lemon, halved
• 1 bulb fennel
• 1 red bell pepper (or use small multicolored sweet peppers)
• 2 small to medium zucchini
• 1 leek
• Chiffonade basil for garnish
• Assorted accoutrement (see suggestions in Notes)