Grilled Antipasti Platter With Lemon Aioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED ANTIPASTO PLATTER



Grilled Antipasto Platter image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 17

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.

EASY GRILLED ANTIPASTO PLATTER



Easy Grilled Antipasto Platter image

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

1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
16 medium scallops
16 medium shrimp, peeled and deveined
12 mushrooms (about 1-inch in diameter)
10 ounces bacon
16 asparagus spears
1 (6 1/2 ounce) jar artichoke hearts, rinsed
2 medium zucchini, sliced thinly lengthwise
2 small red bell peppers, cut into 1-inch strips
lemon wedge (optional)
12 wooden skewers, soaked in water for 20-30 minutes

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

GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI



Grilled Antipasti Platter with Lemon Aioli image

Serve your family with grilled vegetables placed upon salami sprinkled with cheese and served with lemon aioli - tasty appetizers ready in just an hour.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 10

Number Of Ingredients 14

1 cup mayonnaise or salad dressing
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 to 2 cloves garlic, finely chopped
1 medium zucchini, cut into 4-inch sticks
1 medium yellow summer squash or crookneck squash, cut into 4-inch sticks
1 medium red bell pepper, cut into 2-inch pieces
2 cups cherry tomatoes
1 cup small whole mushrooms
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive or vegetable oil
1 teaspoon salt
20 thin slices hard salami (about 1/4 lb)
1/2 lb mozzarella cheese, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g

ANTIPASTO PLATTER WITH GRILLED VEGETABLES



Antipasto Platter With Grilled Vegetables image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 16

1 lemon, halved
Kosher salt
1 pound baby artichokes
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon white balsamic vinegar
1 teaspoon sugar
2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
1 clove garlic, minced
1 tablespoon tomato juice
2 red bell peppers, quartered
1/4 pound parmigiano- reggiano cheese, crumbled
1/2 pound taleggio cheese and/or fresh goat cheese
3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami)
1/4 cup olive tapenade
1 loaf artisanal bread, sliced

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.

More about "grilled antipasti platter with lemon aioli recipes"

GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI - PINTEREST
Indulge in these mouthwatering grilled vegetable bites topped with savory salami, sprinkled with cheese, and served with a tangy lemon aioli. Perfect for any occasion and ready in just an hour.
From pinterest.com


GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI | RECIPE | LEMON AIOLI ...
Today. Watch. Shop
From pinterest.com


HOW TO MAKE AN ANTIPASTO PLATTER (ITALIAN-STYLE)
Steps to Make an Antipasto Platter. Now you know what ingredients to use for making the perfect antipasto platter. Follow these steps to create your delicious display. Choose a large platter or …
From simpleitaliancooking.com


GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI | RECIPE - PINTEREST
Jul 1, 2021 - Serve your family with grilled vegetables placed upon salami sprinkled with cheese and served with lemon aioli - tasty appetizers ready in just an hour.
From pinterest.com


GRILLED VEGETABLE ANTIPASTO PLATTER - COMPLETELY …
Jul 22, 2019 This grilled vegetable antipasto platter of zucchini, summer ... platter is an assortment of veggies, olives, and goat cheese, all drizzled with a fresh dressing made with olive oil, lemon juice, garlic, basil and salt and …
From completelydelicious.com


GRILLED ANTIPASTI PLATTER WITH LEMON AIOLI RECIPES
1 cup mayonnaise or salad dressing: 1 teaspoon grated lemon peel: 2 tablespoons fresh lemon juice: 1 to 2 cloves garlic, finely chopped: 1 medium zucchini, cut into 4-inch sticks
From tfrecipes.com


HOW TO MAKE THE BEST ITALIAN ANTIPASTO PLATTER FOR ENTERTAINING: A ...
Nov 7, 2022 Accompaniments Fresh. Fresh Figs; Red Seedless Grapes; Fresh Basil and Rosemary sprigs – for garnish. Sweet. Fig Jam – you can use store-bought or make …
From eatmediterraneanfood.com


ANTIPASTO RECIPES FOR AN AMAZING FIRST COURSE - FOOD …
Apr 27, 2024 The best antipasto recipes, from fritto misto and grissini to warm olives and bruschetta, plus other easy and delicious Italian-style appetizers. ... Grilled Artichokes with Herby Lemon Aïoli ...
From foodandwine.com


GRILLED VEGETABLE ANTIPASTI PLATTER - BONICELLI COOKING …
Oct 22, 2024 Note that the marinade recipe has no salt and pepper in it because you’ve already seasoned the vegetables right before you put them on the grill. putting the Grilled Vegetable Antipasti Platter together. I love assembling the …
From bonicellicookingclub.com


GRILLED ANTIPASTO PLATTER RECIPE - CHEF'S RESOURCE RECIPES
Make the Garlic and Herb Oil: In a small saucepan, combine the olive oil, garlic, rosemary, and thyme.Heat the mixture over low heat for about 5 minutes, or until it becomes aromatic. Set …
From chefsresource.com


GRILLED ARTICHOKES WITH LEMON AIOLI RECIPE - AARP
Sep 11, 2024 Rub with lemon. Carefully shave off the tough outer layer of the stem with the paring knife. Rub lemon all over the cut stem. Using the scissors, snip off the pointy tips of the …
From aarp.org


RECIPE DETAIL PAGE | LCBO
Toss with remaining 1 tbsp (15 mL) olive oil. Season with salt and pepper. Return to grill. Cook, turning occasionally, until lightly charred and tender-crisp, about 1 minute more. Transfer to a …
From lcbo.com


THE ULTIMATE ANTIPASTO PLATTER - CLAUDIA'S TABLE
Apr 24, 2024 How to make an Antipasto platter . I recommend using a very large platter for the antipasto platter. The one pictured is 14 inches by 18 inches. It’s the size of a turkey platter. I like to arrange my roasted vegetables first. I like …
From claudiastable.com


LEMONY GARLIC AIOLI AND GRILLED ARTICHOKES RECIPE
Set aside lemon juice and lemons, reserving 1 tablespoon of lemon juice and the ½ teaspoon of lemon zest for the Lemon-Caper Aioli. COMBINE reserved tablespoon of lemon juice and ½ teaspoon of zest with Blue Plate® …
From blueplatemayo.com


ANTIPASTO PLATTER - CANADIAN LIVING
Jul 8, 2008 %RDI. Iron 10.0; Folate 3.0; Calcium 29.0; Vitamin A 13.0; Method Marinated Olives: Toss olives with lemon rind, oregano and hot pepper flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 …
From canadianliving.com


Related Search