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.
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Bts Kanxa
[email protected]This recipe is a great way to impress your friends and family.
Laim Michael
[email protected]This recipe is a great way to save money on your grocery bill.
My Gmail
[email protected]This recipe is easy to adapt to your own tastes. You can add or remove vegetables as desired.
Nico Adriaans
[email protected]This is a great recipe for a vegetarian or vegan meal.
Leslie Showers
[email protected]This recipe is a great way to use up leftover vegetables.
Landry Breckenridge
[email protected]I would definitely recommend this recipe to anyone who loves grilled vegetables.
Muhammad Alameen Abubakar
[email protected]This is a great recipe for a healthy snack or lunch.
IC P
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Judinna Dalton
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Carl Bullock
[email protected]I love the combination of grilled vegetables and balsamic glaze. It's a classic flavor combination that never gets old.
Majek Samantha Fortune
[email protected]This is a great recipe for beginners. It's simple to follow and the results are delicious.
PNG Official
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Mona Ayman
[email protected]This dish is perfect for a summer party. It's light and refreshing, and it's easy to prepare ahead of time.
Rohit Madbor
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious appetizer or side dish.
Taiwo Mercy
[email protected]The balsamic glaze really made the dish. It added a touch of sweetness and acidity that balanced out the flavors of the vegetables.
Talent Mudere
[email protected]I was surprised at how flavorful the grilled vegetables were. I didn't think they would have much taste, but I was wrong.
Imma Spoon
[email protected]The grilled antipasto platter was a great way to use up some of the fresh vegetables from my garden.
Kelvin Edwards
[email protected]I love how easy this recipe is to follow. I was able to prep and grill the vegetables in no time.
lawrence chonco
[email protected]This grilled antipasto platter was a hit at my last party! The vegetables were perfectly grilled and the balsamic glaze added a delicious touch. I will definitely be making this again.