Directions. Preheat a grill or grill pan to medium high. Add olives; toss to coat. Snap off the tough outer leaves. Grill over very high heat until marked, about 1 minute per side. Spread in a single layer on half of a large baking sheet. Cut off and discard the top one-quarter of each artichoke with a serrated knife. Place 1 in. Toss fennel in the bowl with … Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). To assemble, spread hummus on bread slices. Combine all of the vegetables in a large bowl, drizzle with the olive oil, add the thyme and season with sea salt and pepper. Total Fat. We ordered grilled octopus, eggplant parmesan and a grilled vegetable antipasto. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Snap off the tough outer leaves. https://www.foodover50.com/fo5o_recipes/grilled-vegetable-antipasto Rating: 3 stars 1 Ratings. Aug 21, 2015 - This colorful recipe appears with tenderloin one night and in pasta salad the next. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Cholesterol. 13g. Place peppers on grill rack; grill 15 minutes or until charred, turning occasionally. To prepare the dressing: In a mason jar with a lid, combine the balsamic vinegar, Dijon Mustard, olive oil and chopped basil. Arrange the vegetables on a platter. © 2020 Discovery or its subsidiaries and affiliates. Grilled Antipasto Vegetables Grilled Antipasto Vegetables. Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Pour half the dressing over the vegetables and toss until combined. Cut off and discard the top one-quarter of each artichoke with a serrated knife. Toss again just before grilling. Halve the artichokes lengthwise and drop into the saucepan. In a large mixing bowl, combine the zucchini, yellow squash, bell pepper, asparagus, green onions and rapini. Place vegetables in a large non-reactive baking dish. https://www.tasteofhome.com/recipes/grilled-vegetable-platter Top evenly with vegetable antipasto mixture. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes. Halve the artichokes lengthwise and drop into the saucepan. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes. 5g. Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Grill the artichokes and peppers, turning, until browned, about 8 minutes. So simple, but so delicious! Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes. 4 Italian frying peppers, halved and seeded, 2 white eggplants, sliced lengthwise into 1/2-inch slices, Sign up for the Recipe of the Day Newsletter Privacy Policy, Mediterranean - Grilling and Roasting Show, 2 Easy Last-Minute Thanksgiving Side Dishes, Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts. Heat grill on high. Cut the bell peppers into quarters and remove the seeds. Remove once browned; do not let vegetables burn. Preheat the grill to very high heat (alternately, preheat the broiler). All rights reserved. 105. Place in dish with reserved marinade. 0mg. Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain. Nutrition information (per Serving) Calories. To prepare the antipasto: Preheat a grill to moderate heat. Protein. This grilled vegetable antipasto platter is an assortment of veggies, olives, and goat cheese, all drizzled with a fresh dressing made with olive oil, lemon juice, garlic, basil and salt and pepper. 396mg. 2g. 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme), 1/4 pound parmigiano- reggiano cheese, crumbled, 1/2 pound taleggio cheese and/or fresh goat cheese, 3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami), Recipe courtesy Robert Irvine for Food Network Magazine, Sign up for the Recipe of the Day Newsletter Privacy Policy, Antipasto Platter With Grilled Vegetables. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Everything was outstanding but I have a thing for well executed vegetable dishes and the antipasto (pictured below) blew me away. Fiber. Chop the grilled vegetables. Remove with tongs and place on a platter to cool slightly. Serve with the bread. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. A Rainbow of Vegetables. Nutrition information (per Serving) See All Nutrition Information. Secure the lid and shake … Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place peppers in a zip-top plastic bag; seal and let stand 15 minutes. Add the squeezed lemon halves to the water and season with salt. Slice the zucchini and yellow squash to 1/8-inch thick lengthwise slices. Sodium . Remove the vegetables from the marinade and lay on the grill, in batches if necessary. Turn over … Place vegetables in a large non-reactive baking dish. Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Grill vegetables until all are marked and cooked through. I loved the rustic simplicity of the dish, a big beautiful plate of healthy grilled vegetables drizzled with good olive oil and balsamic. Heavenly! R… All rights reserved. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.). Peel the stem and base with a paring knife. © 2020 Discovery or its subsidiaries and affiliates. Peel the stem and base with a paring knife. Trim the ends of the asparagus. My first weekend back home, … Carbohydrates. Toss to coat the vegetables evenly.
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