Grilled Antipasti

3 medium eggplant, sliced

2 medium zucchini, sliced

2 medium yellow squash, sliced

3 tbsp olive oil

1 (12 oz) jar roasted red peppers, drained

1 (12 oz) jar marinated artichoke hearts, drained

1/2 lb fresh mozzarella cheese, sliced

1/4 lb prosciutto, thinly sliced

Italian Seasoning

Cut eggplant crosswise into 1/2 inch slices. Brush eggplant, zucchini and squash slices with oil and sprinkle with Italian seasoning. Arrange in a single layer in a lightly greased grill basket. Grill in batches.

Cook, covered with grill lid, over medium high heat 6 to 7 minutes on each side or until lightly browned and tender.

Arrange grilled vegetables on large platter with roasted peppers, artichoke hearts, mozzarella and prosciutto.