GRILLED ANTIPASTO IN ENDIVE BOATS

In a sauce pan, bring the balsamic vinegar to boil. Let simmer for 5 minutes uncovered or until the vinegar reduced to 6 tablespoons - (90ml) and set aside to cool. Drain artichoke, reserving 4 tablespoons (60ml) of artichoke juice and set aside.

Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a ¼ inch space between each vegetable.

In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mixture evenly of the vegetable skewers.

Preheat grill to a medium heat and grill directly over heat with cover closed for 8 to 10 minutes or until vegetables are tender. Turning only once but brushing frequently with the remaining vinegar mixture.

Once vegetables are grilled remove from skewers and place in a large salad bowl. Add drained artichoke, cheese, black olives, basil, parsley and season with salt and pepper, toss gently to combine all ingredients.

Serve and enjoy!

Yields: 10-12 servings