Grilled Antipasto with Gorgonzola Vinaigrette

By rdgplus3

Serves 6

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 12 oz medium asparagus, trimmed
• 2 Japanese eggplants, halved lengthwise
• 2 small yellow squash, halved lengthwise
• 2 large Portobello mushrooms, stemmed
• 3/4 cup olive oil
• 2 tsp kosher salt
• 2 tsp freshly ground black pepper
• 1/2 cup pitted assorted olives
• 1/4 cup balsamic vinegar
• 1 tsp chopped fresh thyme leaves
• 4 oz Gorgonzola cheese, crumbled

Preparation

Step 1

1.Heat your grill to high. Brush the vegetables and mushrooms with ¼ cup of the oil and season with 1¾ tsp of the salt and 1¾ tsp of the pepper.

2.Grill the peppers, turning as needed, until charred on all sides, 8 to 10 minutes. Remove from the grill, place in a paper bag or a bowl covered with plastic wrap and let sit for 15 minutes. Remove and discard skins, stems, and seeds, then cut the flesh into eighths.

3. Lay the asparagus crosswise on the grate and turn as needed until just cooked through, 3 minutes per side.

4. Grill the eggplants and squash cut side down for 3 minutes. Turn them over and continue grilling until just cooked through, 4 to 5 minutes longer. Remove from the grill and cut crosswise into ½” thick slices.

5. Grill the mushrooms for 4 to 5 minutes per side until just cooked through. Remove from the grill and cut into ¼” thick slices.

6. Arrange the vegetables on a large platter and scatter the olives around the platter.

7. Whisk together the vinegar, thyme and remaining ¼ tsp salt and ¼ tsp pepper in a medium bowl. Slowly drizzle in the remaining ½ cup of olive oil, whisking until emulsified. Stir in the Gorgonzola.

8. Drizzle the vinaigrette over the vegetables; serve warm or at room temperature.