Antipasto Platter With Grilled Vegetables Food

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI

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

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 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.

EASY GRILLED ANTIPASTO PLATTER

Steps:

• Preheat grill.
• Whisk together olive oil, lemon juice, rosemary, salt and pepper and set aside.
• Thread 4 scallops on each of 4 skewers.
• Thread 4 shrimp on each of 4 skewers.
• Thread 6 mushrooms on each of 2 more skewers.
• Cut bacon in half crosswise.
• Wrap 2 asparagus spears together with strip of bacon and secure with toothpick. Repeat with remaining spears.
• Wrap each artichoke heart in strip of bacon and thread onto remaining 2 skewers.
• Place all skewers, pepper strips, zucchini slices, artichoke hearts and asparagus spears on baking sheet.
• Reserve 1/4 cup of lemon baste.
• Brush remaining baste on skewers and vegetables, coating all sides.
• Grill 7-12 minutes or until seafood firms up and turns opaque, vegetables are done, and bacon crisps up, turning occasionally. Rotate items on grill as need to ensure even doneness.
• Items will be done at different times, remove to platter as they get done.
• Drizzle remaining lemon baste over all.
• Serve with lemon wedges, hot or at room temperature.

ANTIPASTO PLATTER WITH GRILLED VEGETABLES

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.