Cut eggplant crosswise into 1/2-inch slices. Brush eggplant, zucchini and yellow squash slices with oil and sprinkle with Italian seasoning. Arrange in single layer in 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, artichokes, mozzarella and prosciutto.
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