Best 3 Grilled Vegetable Antipasti Recipes
## Grilled Vegetable Antipasti: A Symphony of Flavors for Every Occasion
Indulge in the delectable symphony of flavors with our Grilled Vegetable Antipasti, an exquisite appetizer that tantalizes the taste buds and elevates any gathering. This culinary masterpiece presents a vibrant array of garden-fresh vegetables, expertly grilled to perfection, capturing their natural sweetness and smoky essence. From the tender zucchini and juicy bell peppers to the earthy mushrooms and succulent eggplant, each vegetable contributes its unique charm to this delectable platter. Whether served as a standalone appetizer, an accompaniment to grilled meats or as a delightful addition to a buffet, our Grilled Vegetable Antipasti promises an unforgettable culinary experience.
**Zesty Grilled Zucchini and Bell Peppers:**
Experience the vibrant flavors of grilled zucchini and bell peppers, marinated in a zesty blend of olive oil, garlic, herbs, and a hint of lemon juice. Their tender texture and smoky aroma create a harmonious balance of flavors, making them irresistible morsels that vanish in no time.
**Savory Grilled Mushrooms:**
Succulent mushrooms, imbued with an earthy richness, are grilled to perfection and infused with a savory marinade of olive oil, balsamic vinegar, thyme, and a touch of garlic. Their meaty texture and umami flavor add a delightful depth to the antipasti platter.
**Grilled Eggplant with Balsamic Glaze:**
Savor the smoky goodness of grilled eggplant, complemented by a luscious balsamic glaze that adds a touch of sweetness and tanginess. The eggplant's tender flesh absorbs the marinade's flavors, resulting in a tantalizing treat that leaves a lasting impression.
**Roasted Cherry Tomatoes with Garlic and Herbs:**
A burst of sweetness and acidity comes from roasted cherry tomatoes, tossed in a fragrant blend of olive oil, garlic, herbs, and a hint of chili flakes. Their juicy texture and vibrant color add a delightful pop of flavor to the antipasti platter.
**Creamy Feta Cheese Spread:**
Accompanying the grilled vegetables is a creamy feta cheese spread, a delightful combination of tangy feta cheese, smooth cream cheese, and a hint of fresh herbs. Its rich and creamy texture provides a perfect contrast to the grilled vegetables, creating a harmonious balance of flavors.
With its vibrant colors, tantalizing aromas, and symphony of flavors, our Grilled Vegetable Antipasti is a culinary delight that will become the star of any gathering. So, fire up your grill and embark on a flavorful journey with this exceptional antipasti platter.
ANTIPASTO PLATTER WITH GRILLED VEGETABLES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
- Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
- Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
- Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
- Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
GRILLED VEGETABLE ANTIPASTI
Steps:
- Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
- Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
Tips:
- Choose firm vegetables that will hold up well on the grill. Good options include zucchini, eggplant, mushrooms, peppers, and onions.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before grilling. This will help them to brown and caramelize.
- Grill the vegetables over medium heat until they are tender and slightly charred. Be careful not to overcook them, or they will become mushy.
- Serve the grilled vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Grilled vegetable antipasti are a delicious and healthy appetizer or side dish. They are perfect for a summer barbecue or picnic. With a variety of vegetables to choose from, there is something for everyone to enjoy. So next time you are looking for a light and refreshing dish, give grilled vegetable antipasti a try. You won't be disappointed!
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