Easy Grilled Antipasto Platter

READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat grill.
  • Whisk together olive oil, lemon juice, rosemary, salt and pepper and set aside.
  • Thread 4 scallops on each of 4 skewers.
  • Thread 4 shrimp on each of 4 skewers.
  • Thread 6 mushrooms on each of 2 more skewers.
  • Cut bacon in half crosswise.
  • Wrap 2 asparagus spears together with strip of bacon and secure with toothpick. Repeat with remaining spears.
  • Wrap each artichoke heart in strip of bacon and thread onto remaining 2 skewers.
  • Place all skewers, pepper strips, zucchini slices, artichoke hearts and asparagus spears on baking sheet.
  • Reserve 1/4 cup of lemon baste.
  • Brush remaining baste on skewers and vegetables, coating all sides.
  • Grill 7-12 minutes or until seafood firms up and turns opaque, vegetables are done, and bacon crisps up, turning occasionally. Rotate items on grill as need to ensure even doneness.
  • Items will be done at different times, remove to platter as they get done.
  • Drizzle remaining lemon baste over all.
  • Serve with lemon wedges, hot or at room temperature.
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