Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Vegetable Antipasti Tray With Herb Vinaigrette Recipe
    Lost? Site Map

    Grilled Vegetable Antipasti Tray With Herb Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    jonesies's Note:

    A delicously light grilled veggie platter. Recipe taken from BHG/Kraft Summertime mailer.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette. Cover and shake well.
    2. 2
      Scrub potatoes thoroughly and cut in half lengthwise.
    3. 3
      In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.
    4. 4
      Drain and rinse with cold water, drain again and set aside.
    5. 5
      Meanwhile, wash asparagus spears and break off woody bases where spears snap easily.
    6. 6
      In a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.
    7. 7
      Drain and rinse with cold water, drain again.
    8. 8
      For a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.
    9. 9
      Grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.
    10. 10
      Grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.
    11. 11
      Grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.
    12. 12
      (For gas grill, preheat grill, reduce heat to medium and proceed as stated above).
    13. 13
      To serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.
    14. 14
      Top with salami slices and shaved cheese.
    15. 15
      Serve with remaining herb vinaigrette dressing.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Grilled Vegetable Antipasti Tray With Herb Vinaigrette

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.2
     
    Calories from Fat 99
    60%
    Total Fat 11.0 g
    17%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.6 mg
    1%
    Sodium 209.9 mg
    8%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 2.7 g
    11%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    white wine vinegar

    herbs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites