Grilled Antipasto Platter

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This good-for-you appetizer comes straight from the garden. A drizzle of white balsamic vinegar wakes up the taste so even those who are veggie-reluctant will ask for more.

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Ingredients

  • 1 cup extra-virgin olive oil, more for drizzling and
  • brushing grate
  • 4 cloves garlic, minced
  • 3 sprigs rosemary, leaves chopped
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup sundried tomatoes
  • 2 zucchini squash, cut into 1/2-inch
  • slices lengthwise
  • 2 yellow squash, cut into 1/2-inch slices lengthwise
  • 1 medium eggplant, cut into 1/2-inch slices
  • 2 large Portobello mushrooms, stems removed
  • 2 red onions, cut into 1/2-inch slices
  • 12 asparagus spears, root ends trimmed
  • 3 Italian frying peppers
  • 1 bulb fennel, cut into quarters
  • 1 lemon, cut into 1/2-inch slices
  • 1 jar marinated artichokes, drained
  • 1 cup Kalamata olives
  • 6 fresh basil leaves, cut into thin strips
  • White balsamic vinegar, to taste

Preparation

Step 1

1. In small saucepan over low heat, whisk together oil, garlic, rosemary and a dash of salt and pepper. Heat for 5 minutes and set aside to cool.

2. Cover sundried tomatoes with hot water and soak for 10 minutes. Drain.

3. Heat grill and brush grates with olive oil.

4. Brush zucchini, yellow squash, eggplant, mushrooms, onions, asparagus, frying peppers, fennel and lemon slices with herbed garlic oil. Place vegetables and lemon slices on preheated grill and cook 4 to 5 minutes per side until slightly charred on edges and tender.

5. Remove vegetables and lemon slices from grill. De-stem and de-seed peppers and cut into strips.

6. Arrange vegetables on a serving platter, along with sundried tomatoes, artichokes and olives. Sprinkle with basil and season with additional salt and pepper, to taste.

7. Garnish with grilled lemon slices and drizzle with additional olive oil and white balsamic vinegar.

Each serving contains 358 calories, 28g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 866mg sodium, 30g carbohydrate, 14g fiber, 6g protein.

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