Free Recipe Grilled Vegetable Antipasta
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Grilled Vegetable Antipasta Recipe
2/3 c Olive oil
1/4 c Fresh lemon juice,; or to
-taste
2 tb Sherry wine vinegar; or red
-wine vinegar
3 tb Minced fresh basil leaves
-or; 2 teaspoons dried
1 tb Dijon mustard
2 ts Minced fresh thyme leaves
-or; 1 teaspoon dried
2 ts Minced fresh tarragon leaves
-or; 1 teaspoon dried
1 tb Minced garlic
3 tb Minced fresh parsley
-leaves,; or to taste
Salt and freshly ground
-black pepper to taste
2 Yellow squash, trimmed and
-cut lengthwise into
-1/4-inch thick slices
2 Zucchini, trimmed and cut
-lengthwise into 1/4-inch
-thick slices
2 sm Japanese eggplant, trimmed
-and cut lengthwise into
-1/4-inch thick slices
1 Red and orange bell pepper,
-cored, seeded and quartered
-lengthwise
1 Red onion, cut into;
-1/4-inch thick slices
Minced fresh parsley
Oil-cured or brine-cured
-black olives,; pitted and
-sli
Parmesan shavings for
-garnish,; if desired
Grilled Vegetable Antipasta Preparation
Make the marinade: in a bowl whisk together the ingredients. In a large shallow glass or ceramic baking dish, arrange the vegetables. Add the marinade, turning the vegetables to coat with the marinade, and let stand, covered and chilled, for at least 2 hours, or overnight. Drain vegetables reserving marinade. Heat grill pan over moderately high heat until hot. Add vegetables and grill, in batches, for 3 – 4 minutes on each side, or until tender. Transfer vegetables to a serving dish, drizzle with remaining marinade and sprinkle with parsley. Garnish with olives and Parmesan shavings. Yield: 6-8 servings Recipe By :COOK”S CHOICE SHOW #CH1207 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:31 -0400 From: Meg Antczak <meginny@frontiernet.net>
Cooking Temperature:
Recipe Serves: 1
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