Grilled Antipasto
photo by Sageca
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1 lemon, juice of
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh basil leaf
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh oregano leaves
- 1⁄2 teaspoon minced fresh thyme leave
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 lb zucchini, cut lengthwise into 1/2-inch slices
- 1⁄2 lb asparagus
- 1 medium red onion, sliced into 1/2-inch rings
- 1 small yellow bell pepper, cut in 1/2 lengthwise
- 1 tablespoon chopped basil
- 2 tablespoons grated parmesan cheese
- 2 tablespoons pine nuts
directions
- In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
- Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat. Let marinate for at least 1 hour and up to 2 hours.
- Preheat the grill to very high heat (alternately, preheat the broiler).
- Remove the vegetables from the marinade and lay on the grill, in batches if necessary. Grill over very high heat until marked, about 1 minute per side.
- Remove with tongs and place on a platter to cool slightly.
- (Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.).
- Sprinkle the vegetables with the cheese, pine nuts, and basil. Serve with the bruschetta or as a salad.
- Use whatever vegetables you prefer.
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Reviews
-
Another great one, Rita!! We absolutely LOVED this grilled veggie dish!!! The marinade is out of this world and the dish is versatile enough to accompany a variety of main dishes. I served mine with braised chicken, but I could see this going particularly well with a variety of grilled meats. I followed all ingredients and directions as posted. My only regret was that I didnt double the recipe because I served this 6-serving recipe to 5 people and it was so quickly devoured that I didnt get my seconds! My aunt remarked that she just could have just eaten the veggies for a meal, she found them so delicious. This recipe is definitely a keeper that I will enjoy many more times to come. Thanks! Made for ZWT4.
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WOW!!!! What a treat. So many possibilities for this, as a summertime light main dish, a side, a salad! Hot, warm or cold! Great combination of flavors. My store did not have zukes (which is odd) so I used yellow summer squash and for change of color, an orange bell pepper. I also used white balsamic. loved the addition of parmesan and pine nuts! thanks for posting what will become a summer time stand-by! made for My 3-Chefs 2008.
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!