Piancone® Marinated Vegetable Antipasto


  1. Heat oven to 325.
  2. Toss peppers and olives with olive oil, thyme, lemon zest, salt and pepper in a large saute pan.
  3. Place in the oven for 15 minutes.
  4. Plate grilled eggplant and zucchini on a few platters, topped with cherry tomatoes and sprinkled with parsley.
  5. When peppers and olives are warmed through, pour on top of eggplant, zucchini, and tomatoes. 
  6. Top vegetables with mozzarella, folded slices of prosciutto, and drizzle all with balsamic glaze.


  • 1 can Piancone® Peppers, Grilled Mixed Color, (28 oz)
  • 2 cups Piancone® Olive Green Cerignola, Imported
  • 2 ea Peak Fresh Produce® Garlic, Clove(s), finely chopped or sliced
  • 1 tbsp Morton® Kosher salt
  • 1 tsp Magellan® Black Pepper, ground
  • 1/2 cup Roma® extra virgin olive oil
  • 4 sprigs Peak Fresh Produce® Thyme, Fresh
  • 2 ea Peak Fresh Produce® Lemon(s), zest removed with a peeler in long strips
  • 1 can Piancone® Pomodorini in Juice, (28 oz)
  • 1 can Piancone® Grilled Eggplant in Oil, (28 oz)
  • 1 can Piancone® Grilled Zucchini in Oil, (28 oz)
  • 1/4 cup Peak Fresh Produce® Italian Parsley, leaves chopped
  • 1 lb Piancone® Mozzarella Buffalo Bocconcini
  • 1 lb Piancone® Prosciutto di Parma
  • 1/4 cup Piancone® Balsamic Glaze