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.
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
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. Yield: 4 to 6 servings
- 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. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours
- 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. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes
SPRING ANTIPASTO PLATTER
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. Put a large pot of water on to boil.
- Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
- When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
- Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams
EASY GRILLED ANTIPASTO PLATTER
Make and share this Easy Grilled Antipasto Platter recipe from Food.com.
Provided by little_wing
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 719.7, Fat 60.5, SaturatedFat 14.6, Cholesterol 104.5, Sodium 1188.2, Carbohydrate 18.5, Fiber 6.2, Sugar 5.7, Protein 29.5
More about "grilled antipasti platter with lemon aioli food"
GRILLED VEGETABLE ANTIPASTO PLATTER - COMPLETELY …
From completelydelicious.com
4.8/5 (8)Total Time 30 minsCategory AppetizerCalories 178 per serving
- Drizzle all chopped vegetables with olive oil so they are lightly coated. Season generously with salt and pepper.
- Arrange vegetables and olives on a platter and drizzle with basil dressing (instructions below) and top with crumbled goat or feta cheese.
LEMON AIOLI RECIPE - THE FORK BITE
From theforkbite.com
GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE
From panningtheglobe.com
EASY LEMON AIOLI - THE MOUNTAIN KITCHEN
From themountainkitchen.com
ANTIPASTI PLATTER RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
GRILLED AND MARINATED ITALIAN EGGPLANT ANTIPASTO
From sabrinacurrie.com
ANTIPASTO PLATTER - JO COOKS
From jocooks.com
ANTIPASTI PLATTER | MELISSA D'ARABIAN
From melissadarabian.net
GRILLED ASPARAGUS WITH LEMON AIOLI RECIPE | SIDECHEF
From sidechef.com
THE ULTIMATE ANTIPASTO PLATTER – CLAUDIA'S TABLE
From claudiastable.com
GRILLED MAHI-MAHI WITH LEMONGRASS-LIME AIOLI - FOOD & WINE
From foodandwine.com
ANTIPASTO PLATTER (FRESH & FLAVORFUL) - SPEND WITH …
From spendwithpennies.com
HOW TO MAKE THE BEST ITALIAN ANTIPASTO PLATTER FOR …
From eatmediterraneanfood.com
ANTIPASTO PLATTER | THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN ANTIPASTO PLATTER RECIPE | THE KITCHN
From thekitchn.com
LEMON AIOLI RECIPE - GIRL CARNIVORE
From girlcarnivore.com
GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI RECIPES
From tfrecipes.com
25 AFFORDABLE MEAT PLATTER IDEAS FOR SOUTH AFRICANS IN 2024 - MSN
From msn.com
ITALIAN ANTIPASTO PLATTER • CIAO FLORENTINA
From ciaoflorentina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love