Antipasto Platter With Grilled Vegetables

Antipasto Platter With Grilled Vegetables Recipe
Antipasto-Grilled-Vegetables-Platter-recipe-Abithat's-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.


Antipasto Platter With Grilled Vegetables Recipe
Antipasto Platter With Grilled Vegetables
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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.
Servings Prep Time
6 servings 45 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 45 minutes
Cook Time
10 minutes
Antipasto Platter With Grilled Vegetables Recipe
Antipasto Platter With Grilled Vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings Prep Time
6 servings 45 minutes
Cook Time
10 minutes
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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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