Grilled Vegetable Antipasto – Serves 6

2 fresh artichokes
1 bunch asparagus
6 to 8 small sweet peppers
2 small eggplants
4 to 5 ripe tomatoes
8 ozs. fresh mozzarella (sliced)
1 loaf rustic bread (sliced)
Sprinkle of kosher salt to taste

1. In a small saucepot heat olive oil, garlic, lemon peel and red pepper flakes over medium heat just until the garlic begins to simmer. Turn off the heat and allow the garlic to cool.

2. Bring a large pot of salted water up to a boil. While the water is heating, trim the bottoms off the asparagus and artichoke.

3. Using a serrated knife, trim the tops off the artichoke and snip the tips off the outer leaves.

4. Once the water is at a rolling boil, drop in the asparagus and blanch them for one minute. Use tongs to quickly remove the asparagus from the boiling water and run them under cold water to stop them from cooking further. Place them on a baking sheet and pat them dry.

5. Place the artichokes into the same boiling water and allow them to cook 10 to 12 minutes, or until they are tender enough to be pierced with a knife but are still firm. Drain the artichokes and allow them to cool.

6. Once the artichokes are cooled, quarter them lengthwise, remove the choke, and place them on the baking sheet along with the asparagus. Brush the asparagus and artichokes with Ľ cup of the infused olive oil and set them aside.

7. Seed and quarter the sweet peppers and place them in a mixing bowl. Toss the peppers in 2 tablespoons of the infused olive oil and set them aside.

8. Slice the eggplant and tomatoes into ˝-inch thick slices. Pat the tomatoes dry and place the eggplant and tomatoes on a baking sheet. Brush the eggplant and tomatoes on both sides with an additional Ľ cup of the infused olive oil.

9. Heat the grill at medium-high and place the artichokes, asparagus and peppers on the hot grill. Grill the asparagus for two to three minutes per side and the artichokes and peppers for four to five minutes per side. Remove them from the grill, sprinkle them lightly with salt, and place them on a platter until ready to serve.

10. Continue grilling the eggplants and tomatoes three to four minutes per side. Remove them from the grill and season with salt and place them on the platter as well.

11. Brush the sliced bread with a little olive oil and grill one to two minutes per side to serve along with the grilled antipasto and flank steak.

12. To serve, arrange the antipasto and flank steak on a big serving platter, placing the slices of mozzarella in between the slices of grilled tomatoes.