Antipasto Platter With Grilled Vegetables
Extraordinary and super easy to make Antipasto Platter With Grilled Vegetables recipe featuring Abithat’s Basil Olive Oil & Traditional Balsamic Vinegar by Abithat’s Tasting Room in Hanover, PA.
Extraordinary and super easy to make Antipasto Platter With Grilled Vegetables recipe featuring Abithat's Basil Olive Oil & Traditional Balsamic Vinegar by Abithat's Tasting Room in Hanover, PA.
| Servings | Prep Time |
| 6 servings | 45 minutes |
| Cook Time |
| 10 minutes |
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Extraordinary and super easy to make Antipasto Platter With Grilled Vegetables recipe featuring Abithat's Basil Olive Oil & Traditional Balsamic Vinegar by Abithat's Tasting Room in Hanover, PA.
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Ingredients
- For the Vegetables:
- 1 lemon halved
- Kosher salt
- 6 baby artichokes
- 1/2 c Abithat's Basil Olive Oil
- 3 T Abithat's Traditional Balsamic Vinegar
- 1 t sugar
- 2 T fresh oregano, parsley, basil and thyme minced
- 1 clove garlic minced
- 1 T tomato juice
- 2 red bell peppers quartered
- For the Platter:
- 1/4 lb parmigiano- reggiano cheese crumbled
- 1/2 lb taleggio cheese and/or fresh goat cheese
- 3/4 lb prosciutto, mortadella and/or salami thinly sliced
- 1/4 c olive tapenade
- 1 loaf artisanal bread sliced
Servings: servings
Units:
Instructions
- Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
- Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
- Whisk the olive oil, vinegar, sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
- Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400º F oven, 10 to 15 minutes.)
- Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
Recipe Notes
Nutrition is per serving
Nutrition Facts
Antipasto Platter With Grilled Vegetables
Amount Per Serving
Calories 117
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 43mg
14%
Sodium 1697mg
71%
Potassium 365mg
10%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 18g
36%
Vitamin A
19%
Vitamin C
81%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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