Grilled Antipasto Platter

Name: Grilled Antipasto Platter
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 10 baby artichokes; 1 leave Fresh chervil , for garnish; 2 mediums eggplant, sliced thick; 1 leave Fresh basil , for garnish; 4 sprigs fresh rosemary, leaves chopped; 4 sprigs fresh thyme, leaves chopped; 6 cloves garlic, chopped; 10 servings Kosher salt and freshly ground black pepper; 2 lemons, halved; 237 milliliters extra-virgin olive oil; 237 milliliters extra-virgin olive oil, plus more as needed and for garnish; 227 grams alfonso olives, for garnish; 4 red bell peppers, halved and cored; 227 grams ricotta salata, crumbled for garnish; 1 bunch scallions; 5 tomatoes, halved; 4 mediums zucchini, sliced

Grilled Antipasto Platter requires roughly 50 minutes from start to finish. This gluten free, primal, and vegetarian recipe serves 10. One serving contains 221 calories, 9g of protein, and 12g of fat. It works well as a rather pricey hor d'oeuvre for The Fourth Of July. If you have rosemary, chervil leaves, bell peppers, and a few other ingredients on hand, you can make it.

Instructions

To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes.

Ingredients you will need

Artichoke

Juice

Lemon

Water

Equipment you will use

Pot

Put them into the pot and cook them until they are tender, about 10 minutes.

Equipment you will use

Pot

Drain and set aside.

Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

Ingredients you will need

Lemon Juice