Happy Friday everyone! Today I am continuing my grilling theme, as I hope you have actually dusted off your BBQs and might have tried to make my recipe from last week!
Today I was inspired by all the produce at the market. Last week, I found these little baby artichokes, and seeing as we use them in a dish at work, I really wanted to try my hand at it...So I bought 5 of them, cleaned them marinated them and grilled them on the grill and they turned out great! It got me thinking of making an antipasto platter. Super easy, you can pretty much choose whatever kind of vegetable to grill up, and use a marinade that is simple and works well with all those bold flavors. So below is my take on some delicious summertime veggies that can be the centerpiece of your next al fresco gathering... easy to transport for a picnic in the park, or a friend's backyard party, it will please the masses and won't break the bank, and it's pretty healthy too! you can pair this platter with something fun like a sparkling rose, but it would also work great with a white or red wine as well. Enjoy grilling some great veggies on the BBQ this weekend and as always... Happy Cooking.
Katherine's Grilled Antipasto
1 red bell pepper, grilled whole, then sliced
6 baby artichokes, tough outer leaves removed, quartered, once marinated place in a foil wrap
(because they are small they don't have any "choke" to remove)
1 red onion, circular slice
2 yellow squash (or green or both), sliced lengthwise
handful of asparagus
handful of cherry tomatoes, once marinated, skewer for grilling
1/2 lb mini crimini mushrooms, once marinated, skewer for grilling
Marinade
1/2 cup olive oil
the zest and juice of 1 lemon
1-2 cloves fresh garlic, zested
1/2 tspn chopped fresh oregano
1/2 tspn chopped fresh thyme
1/2 tspn chopped fresh rosemary
1/2 tspn chili flakes
- marinade all of the vegetable for 30 prior to grilling. Take out of the marinade, keep the remaining liquid for after the veggies are grilled. Place veggies on a hot grill, not flaming, allow to cook until desired doneness for each vegetable it reached. you want grill marks, but not to overcook the veggies, a little al dente is ok for the asparagus, tomatoes etc. the mushrooms, pepper,squash, artichokes and onions might need a bit longer depending on their thickness. Place the grilled veggies back into the marinate before placing onto a nice big platter. Sprinkle some fresh herbs as a garnish, or even some shaved parmesean cheese. Enjoy.
Enjoy this platter as part of a party spread, or as the centerpiece. Serve it with your favorite crusty bread, some amazing cheeses, and cured meats, cornichons, olives... the possibilities are endless.
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