Best 2 Grilled Antipasto Platter Recipes
**Grilled Antipasto Platter: A Mediterranean Feast**
Indulge in the vibrant flavors of the Mediterranean with our grilled antipasto platter, a delightful arrangement of grilled vegetables, marinated olives, and tangy cheeses. Embark on a culinary journey as you savor the smoky char of grilled zucchini, bell peppers, and eggplant, artfully paired with the briny goodness of Kalamata and green olives, all drizzled in a fragrant olive oil dressing. This platter is a symphony of tastes and textures, offering a harmonious balance of savory, tangy, and refreshing notes.
Complementing the grilled vegetables are a selection of marinated artichoke hearts, offering a tender and subtly sweet bite. The platter is adorned with fresh herbs, such as basil and oregano, adding a burst of aromatic freshness. Accompanying the grilled antipasti are three delectable dipping sauces: a creamy and herbaceous tzatziki sauce, a tangy and spicy harissa sauce, and a vibrant pesto sauce. These sauces elevate the flavors of the grilled vegetables and marinated olives, creating a symphony of flavors that will tantalize your taste buds.
As you assemble your platter, don't forget to include a variety of cheeses. Feta cheese, with its tangy and crumbly texture, adds a salty kick to the platter. Mozzarella cheese, with its milky and mild flavor, offers a delightful contrast to the grilled vegetables. Goat cheese, with its creamy and slightly tangy flavor, rounds out the cheese selection, providing a distinct and flavorful touch.
This grilled antipasto platter is a versatile dish that can be enjoyed as an appetizer, a main course, or a side dish. Its vibrant colors and enticing aromas make it a showstopping centerpiece at any gathering. Whether you're hosting a backyard barbecue or an intimate dinner party, this platter is sure to impress your guests with its culinary artistry and delectable flavors.
GRILLED ANTIPASTO PLATTER
Steps:
- To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
- Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
- Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.
GRILLED ANTIPASTO PLATTER
I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking
Provided by Angela Pietrantonio
Categories Other Appetizers
Time 1h
Number Of Ingredients 13
Steps:
- 1. Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
- 2. Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
- 3. Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
- 4. Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving
Tips:
- Use a variety of vegetables. This will give your platter a colorful and appealing look. Some good options include bell peppers, zucchini, squash, mushrooms, and cherry tomatoes.
- Marinate the vegetables before grilling. This will help them to absorb flavor and cook evenly. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs.
- Grill the vegetables over medium heat. This will help to prevent them from burning. Cook the vegetables until they are tender-crisp, about 5-7 minutes per side.
- Assemble the platter while the vegetables are still warm. This will help the flavors to meld together. You can arrange the vegetables in any way you like, but be sure to include a variety of colors and textures.
- Serve the platter with your favorite dipping sauce. Some good options include hummus, tzatziki, or pesto.
Conclusion:
A grilled antipasto platter is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to showcase fresh vegetables and can be customized to your liking. With a little planning and preparation, you can create a platter that is both visually appealing and delicious.
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