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

Instructions

  1.  In 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.
  2. Cover sundried tomatoes with hot water and soak for 10 minutes. Drain.
  3. Heat grill and brush grates with olive oil.
  4. 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.
  5. Remove vegetables and lemon slices from grill. De-stem and de-seed peppers and cut into strips.
  6. Arrange vegetables on a serving platter, along with sundried tomatoes, artichokes and olives. Sprinkle with
    basil and season with additional salt and pepper, to taste.
  7. Garnish with grilled lemon slices and drizzle with additional olive oil and white balsamic vinegar.