Grilled Antipasto

By ldelmas

Use the vegetables that I have listed here as a guide line but feel free to substitute your favorite seasonal vegetables. I think of this as my excuse to grill up a Farmer’s Market Extravaganza!

Grilling Method: Combo/Medium Heat

Ingredients

• 1 fennel bulb, trimmed cut into 1/4-inch slices
• 2 sweet potatoes, peeled and each cut into 8 long slices*
• 4 medium zucchini, each cut into long slices
• 2 small radicchio, cut into quarters
• 2 medium eggp1ants, cut into rounds
• 3 fennel bulbs, trimmed and quartered
• 1 pound asparagus, trimmed
• 3 small bunches green onions, trimmed
• 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
• 1 red, orange, and yellow bell peppers
• 3 figs
• 3 peaches
• 1 package Weber® Just Add Juice Lemon Pepper Marinade Mix (reminder – please let us know what ingredients are in this spice package because we’ll need to describe and display them – we can not have Weber packaging out on the table)
• 1/2 cup fresh lemon juice
• 4 lemons, cut into wedges
• Olive oil
• Kosher salt

Preparation

Step 1

In a glass 9x13 casserole or re-closeable plastic bag, mix Weber® JustAddJuice Lemon Pepper Marinade and lemon juice. Add vegetables, cover and marinate for 30minutes-1 hour, turning occasionally. Note: I like to marinate in a re-closable plastic bag.

Remove vegetables from marinade and lightly coat cut vegetables with olive oil. Season lightly with salt.

One by one lay the vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as the vegetables are marked and tender, remove from grill and transfer to a platter or a sheet tray. The zucchini, radicchio, asparagus and green onions should be done first; the eggplant will take a little longer and the fennel and the sweet potatoes will need to be moved to indirect heat as soon as they are marked and will be the last to cook through.

As soon as the vegetables are placed on the platter, brush generously with the Champagne Vinaigrette. You will need to grill the vegetables in batches.

When all the other vegetables are done, place the tomatoes on the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables. Brush with the vinaigrette. Let cool to room temperature. Just before serving decorate with lemon wedges and serve with extra Black Olive Vinaigrette on the side.

Serves 6-8