Grilled Antipasto Platter
This good-for-you appetizer comes straight from the garden. A drizzle of white balsamic vinegar wakes up the taste so even those who are veggie-reluctant will ask for more.
SERVES 6 TO 8
- 1 cup extra-virgin olive oil, more for drizzling and brushing grate
- 4 cloves garlic, minced
- 2 red onions, cut into ½-inch slices
- 3 sprigs rosemary, leaves chopped
- 12 asparagus spears, root ends trimmed Kosher salt, to taste
- 3 Italian frying peppers Freshly ground pepper, to taste
- 1 bulb fennel, cut into quarters ¼ cup sundried tomatoes
- 1 lemon, cut into ½-inch slices 2 zucchini squash, cut into ½-inch slices lengthwise
- 1 jar marinated artichokes, drained 2 yellow squash, cut into ½-inch slices lengthwise
- 1 cup Kalamata olives 1 medium eggplant, cut into ½-inch slices
- 6 fresh basil leaves, cut into thin strips
- 2 large Portobello mushrooms, stems removed
- White balsamic vinegar, to taste
- In a small saucepan over low heat, whisk together oil, garlic, rosemary and a dash of salt and pepper. Heat
for 5 minutes and set aside to cool.
- Cover sun-dried tomatoes with hot water and soak for 10 minutes. Drain.
- Heat the grill and brush grates with olive oil.
- Brush zucchini, yellow squash, eggplant, mushrooms, onions, asparagus, frying peppers, fennel and lemon
slices with herbed garlic oil. Place vegetables and lemon slices on preheated grill and cook 4 to 5 minutes
per side until slightly charred on edges and tender.
- Remove vegetables and lemon slices from grill. De-stem and de-seed peppers and cut into strips.
- Arrange vegetables on a serving platter, along with sun-dried tomatoes, artichokes and olives. Sprinkle with
basil and season with additional salt and pepper, to taste.
- Garnish with grilled lemon slices and drizzle with additional olive oil and white balsamic vinegar.