Grilled Vegetable Antipasti Tray With Herb Vinaigrette Recipes

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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.

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.

ULTIMATE GRILLED VEGETABLE TRAY



Ultimate Grilled Vegetable Tray image

This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature.

Provided by Jonathan Melendez

Categories     Vegetable

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 26

1/3 cup olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 lb baby red potato
2 medium summer squash
2 medium zucchini
2 medium red bell peppers
2 medium green bell peppers
1 small eggplant
1 large red onion
1 bunch Broccolini
2 bunches scallions
2 ears fresh corn
3/4 cup plain yogurt
1 lemon, juice of
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup fresh parsley, chopped
1/2 cup of fresh mint, chopped

Steps:

  • In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
  • You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
  • Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
  • Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
  • Brush the vegetables with the garlic herb oil on both sides.
  • Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
  • Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
  • To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
  • To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!

Nutrition Facts : Calories 212.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 3, Sodium 327.2, Carbohydrate 27.3, Fiber 7.9, Sugar 9.9, Protein 6

GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI



Grilled Vegetable Antipasto with Herbed Chevre and Crostini image

Provided by Sara Foster

Categories     Cheese     Dairy     Herb     Pepper     Tomato     Vegetable     Appetizer     Side     Goat Cheese     Basil     Rosemary     Bell Pepper     Squash     Zucchini     Summer     Grill     Grill/Barbecue     Thyme     Dill     Parsley     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6-8

Number Of Ingredients 35

Safflower oil or canola oil, for oiling the grill
1/2 cup olive oil
1/4 cup balsamic vinegar
5 fresh basil leaves, cut into very thin strips (chiffonade)
2 zucchini, cut into 1/2-inch slices lengthwise
2 yellow squash, cut into 1/2-inch slices lengthwise
1 red onion, cut into 1/2-inch-thick rounds
2 red bell peppers, cored, seeded, and cut into 2-inch strips
7 scallions, trimmed
Salt and freshly ground black pepper to taste
1/4 cup sun-dried tomatoes
2 ripe tomatoes cut into 1/2-inch slices
1 recipe Herbed Chevre (recipe follows)
1 recipe Herbed Balsamic Vinaigrette (recipe follows)
Fresh parsley and fresh basil, to garnish, optional
Crostini (recipe follows)
Crostini:
1 long, thin, good-quality baguette
1/4 cup olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon freshly ground black pepper
Kosher salt or coarse sea salt to taste
Herbed Balsamic Vinaigrette:
1/3 cup balsamic vinegar
Juice of 1 lemon
2 tablespoons mixed chopped fresh basil, parsley, and thyme
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1/3 cup canola or safflower oil
Herbed Chevre:
1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
1 tablespoon freshly ground black pepper
One 8-ounce mild, creamy chevre log

Steps:

  • Grilled Vegetable Antipasto:
  • 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
  • 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
  • 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
  • 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
  • Crostini:
  • Makes 25 to 30 crostini
  • 1. Preheat the oven to 400 degrees
  • 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
  • 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
  • 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
  • 5.Let cool completely, then store in an air-tight container up to 1 week.
  • Herbed Balsamic Vinaigrette:
  • 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
  • 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
  • Herbed Chevre:
  • 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
  • 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

Steps:

  • Preheat a grill to medium-high.
  • Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
  • Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  • Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
  • Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
  • Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
  • Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
  • Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

GRILLED VEGETABLE ANTIPASTI



Grilled Vegetable Antipasti image

Provided by Food Network

Categories     appetizer

Time 51m

Yield 6 servings

Number Of Ingredients 13

1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
4 Italian frying peppers, halved and seeded
2 white eggplants, sliced lengthwise into 1/2-inch slices
8 whole porcini mushrooms
1 fennel bulb, quartered
1 bunch asparagus, peeled and trimmed
1 head cauliflower, quartered
1 stalk broccoli, quartered

Steps:

  • Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
  • Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

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