Grilled Vegetable Antipasto with Herbed Chevre and Crostini

Name: Grilled Vegetable Antipasto with Herbed Chevre and Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 79 milliliters balsamic vinegar; 6 servings Fresh parsley and fresh basil, to garnish, optional; 1 Tbsp freshly ground black pepper; 1 teaspoon freshly ground black pepper; 6 servings Safflower oil or canola oil, for oiling the grill; 6 servings Kosher salt or coarse sea salt to taste; 2 Tbsps mixed chopped fresh basil, parsley, and thyme; 5 fresh basil leaves, cut into very thin strips (chiffonade); 1 Tbsp chopped fresh dill; 59 milliliters fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill; 2 Tbsps chopped fresh parsley; 1 Juice of lemon; 1 long, thin, good-quality baguette; 227 grams mild, creamy chevre log; 59 milliliters olive oil; 118 milliliters olive oil; 2 red bell peppers, cored, seeded, and cut into 2-inch strips; 1 red onion, cut into 1/2-inch-thick rounds; 79 milliliters canola or safflower oil; 6 servings Salt and freshly ground black pepper to taste; 7 scallions, trimmed; 59 milliliters sun-dried tomatoes; 2 ripe tomatoes cut into 1/2-inch slices; 2 Tbsps unsalted butter, melted; 2 yellow squash, cut into 1/2-inch slices lengthwise; 2 zucchini, cut into 1/2-inch slices lengthwise

Grilled Vegetable Antipasto with Herbed Chevre and Crostini is a vegetarian hor d'oeuvre. One serving contains 830 calories, 13g of protein, and 79g of fat. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. A mixture of zucchini, mild, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine.

Instructions

Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.

Ingredients you will need

Safflower Oil

Equipment you will use

Grill

Whisk together the olive oil, vinegar, and basil in a small bowl until well blended.

Ingredients you will need

Olive Oil

Vinegar

Basil

Equipment you will use

Whisk

Bowl

Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture.

Ingredients you will need

Red Pepper

Yellow Squash

Olive Oil

Green Onions

Zucchini

Onion

Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Equipment you will use

Grill

Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened.

Ingredients you will need

Sun Dried Tomatoes

Water

Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)

Ingredients you will need

Sun Dried Tomatoes

Cooking Oil

Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter.

Ingredients you will need

Sun Dried Tomatoes

Vegetable

Tomato

Add a slice of chevre on the side of the vegetables.

Ingredients you will need

Vegetable

Goat Cheese

Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place.

Ingredients you will need

Vinaigrette

Vegetable

Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.

Ingredients you will need

Salt And Pepper

Crostini

Parsley

Basil

Makes 25 to 30 crostini

Ingredients you will need

Crostini

Preheat the oven to 400 degrees

Equipment you will use

Oven

Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.

Ingredients you will need

Bread

Equipment you will use

Baking Pan

Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.

Ingredients you will need

Olive Oil

Parsley

Butter

Pepper

Dill

Equipment you will use

Bowl

Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.

Ingredients you will need

Butter

Bread

Toast

Salt

Equipment you will use

Oven

Let cool completely, then store in an air-tight container up to 1 week.

Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.

Ingredients you will need

Lemon Juice

Vinegar

Pepper

Herbs

Equipment you will use

Bowl

Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.

Ingredients you will need

Cooking Oil

Olive Oil

Equipment you will use

Whisk

Mix the parsley and pepper together on a plate.

Ingredients you will need

Parsley

Pepper

Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.

Ingredients you will need

Seasoning