Grilled Antipasti Platter With Lemon Aioli Food

GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI

Steps:

• In small bowl, stir all aioli ingredients until well mixed. Cover and refrigerate at least 1 hour before serving.
• Heat coals or gas grill for direct heat.
• In large bowl, toss vegetables with oil and salt. Heat grill basket (grill "wok") on grill until hot. Add vegetables to grill basket. Cover and grill vegetables 6 to 10 minutes, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender and lightly charred.
• Arrange salami around edge of large serving platter. Mound grilled vegetables onto center of serving platter. Sprinkle cheese cubes over vegetables. Serve with aioli for dipping.

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.

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.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Steps:

• Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
• Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
• Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

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 NEW POTATOES WITH LEMON-GARLIC AIOLI AND CHIVES RECIPE

Steps:

• In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
• Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
• Heat grill to high.
• Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
• Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.

GRILLED SALMON WITH LEMON-DILL AIOLI

Steps:

• Preheat grill or broiler.
• Spray with EVOO and season with salt and pepper and lemon peppr.
• Combine mayonnaise, garlic, milk, lemon zest, lemon juice, and dill in small bowl, stirring to blend. Spoon over salmon.