Best 2 Grilled Antipasto Platter Recipes

Are you looking for a quick and easy way to impress your guests? An Antipasto platter is a great appetizer or main course option that is sure to please everyone. This dish is perfect for any occasion, whether you're having a party or just want a delicious meal. There are many different recipes for grilled antipasto platters, so you can find one that suits your taste. No matter which recipe you choose, you're sure to enjoy the delicious flavors of this classic Italian dish.

Here are our top 2 tried and tested recipes!

GRILLED ANTIPASTO PLATTER

Grilled Antipasto Platter image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 17

Ingredients

1 cup extra-virgin olive oil
6 cloves garlic, chopped
4 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves chopped
Kosher salt and freshly ground black pepper
10 baby artichokes
2 lemons, halved
1 cup extra-virgin olive oil, plus more as needed and for garnish
2 medium eggplant, sliced thick
4 medium zucchini, sliced
4 red bell peppers, halved and cored
1 bunch scallions
5 tomatoes, halved
1/2 pound alfonso olives, for garnish
1/2 pound ricotta salata, crumbled for garnish
Fresh basil leaves, for garnish
Fresh chervil leaves, for garnish

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 ANTIPASTO PLATTER

Grilled Antipasto Platter image

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking

Provided by Angela Pietrantonio

Categories Other Appetizers

Time 1h

Number Of Ingredients 13

Ingredients

16 medium scallops
16 medium shrimp
12 mushrooms (about 1 inch diameter)
3 oz thinly sliced prosciutto or deli-style ham
16 slender asparagus spears
1 jar(s) (6 1/2oz.) marinated artichoke hearts,drained
2 medium zucchini, cut lengthwise into slices
1 large or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
LEMON BASTE
1/2 c olive oil
1/4 c lemon juice
1/2 tsp salt
1/4 tsp black pepper

Steps:

1. Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
2. Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
3. Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
4. Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving

Tips:

Choose high-quality ingredients: Fresh, ripe vegetables and flavorful cheeses will make a big difference in the taste of your grilled antipasto platter.
Marinate your vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices will help them to develop a delicious flavor.
Don't overcrowd the grill: Make sure to leave enough space between the vegetables so that they can cook evenly.
Cook the vegetables until they are tender-crisp: You don't want the vegetables to be too soft or mushy, so cook them until they are just tender enough to bite into.
Serve the platter warm or at room temperature: Grilled antipasto platters are best served warm or at room temperature, so that the flavors can fully develop.

Conclusion:

Grilled antipasto platters are a delicious and easy way to enjoy fresh vegetables and flavorful cheeses. They are perfect for a party or a light meal, and can be customized to your liking. With a little planning and preparation, you can create a grilled antipasto platter that will impress your guests and leave them wanting more.