1/6 Photos of Grilled Antipasto
My Private Note
Units: US | Metric
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 lemon, juice of
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh basil leaf
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh oregano leaves
- 1/2 teaspoon minced fresh thyme leave
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 lb zucchini, cut lengthwise into 1/2-inch slices
- 1/2 lb asparagus
- 1 medium red onion, sliced into 1/2-inch rings
- 1 small yellow bell pepper, cut in 1/2 lengthwise
- 1 tablespoon chopped basil
- 2 tablespoons grated parmesan cheese
- 2 tablespoons pine nuts
- 1In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
- 2Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat. Let marinate for at least 1 hour and up to 2 hours.
- 3Preheat the grill to very high heat (alternately, preheat the broiler).
- 4Remove the vegetables from the marinade and lay on the grill, in batches if necessary. Grill over very high heat until marked, about 1 minute per side.
- 5Remove with tongs and place on a platter to cool slightly.
- 6(Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.).
- 7Sprinkle the vegetables with the cheese, pine nuts, and basil. Serve with the bruschetta or as a salad.
- 8Use whatever vegetables you prefer.
Browse Our Top Vegetable Recipes
Nutritional Facts for Grilled Antipasto
Serving Size: 1 (156 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 151.1
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.7 g
- Cholesterol 1.4 mg
- Sodium 232.5 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 2.0 g
- Sugars 4.1 g
- Protein 3.1 g