Best Grilled Antipasto Platter Recipes

ANTIPASTO PLATTER WITH GRILLED VEGETABLES

Antipasto Platter With Grilled Vegetables image

Provided by Robert Irvine : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 lemon, halved
Kosher salt
1 pound baby artichokes
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon white balsamic vinegar
1 teaspoon sugar
2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
1 clove garlic, minced
1 tablespoon tomato juice
2 red bell peppers, quartered
1/4 pound parmigiano- reggiano cheese, crumbled
1/2 pound taleggio cheese and/or fresh goat cheese
3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami)
1/4 cup olive tapenade
1 loaf artisanal bread, sliced

Steps:

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, both vinegars, the 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 400 degrees 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.

GRILLED ANTIPASTO PLATTER

Grilled Antipasto Platter image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 17

Ingredients

1 cup extra-virgin olive oil
6 cloves garlic, chopped
4 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves chopped
Kosher salt and freshly ground black pepper
10 baby artichokes
2 lemons, halved
1 cup extra-virgin olive oil, plus more as needed and for garnish
2 medium eggplant, sliced thick
4 medium zucchini, sliced
4 red bell peppers, halved and cored
1 bunch scallions
5 tomatoes, halved
1/2 pound alfonso olives, for garnish
1/2 pound ricotta salata, crumbled for garnish
Fresh basil leaves, for garnish
Fresh chervil leaves, for garnish

Steps:

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

EASY GRILLED ANTIPASTO PLATTER

Easy Grilled Antipasto Platter image

Make and share this Easy Grilled Antipasto Platter recipe from Food.com.

Provided by little_wing

Categories Vegetable

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
16 medium scallops
16 medium shrimp, peeled and deveined
12 mushrooms (about 1-inch in diameter)
10 ounces bacon
16 asparagus spears
1 (6 1/2 ounce) jar artichoke hearts, rinsed
2 medium zucchini, sliced thinly lengthwise
2 small red bell peppers, cut into 1-inch strips
lemon wedge (optional)
12 wooden skewers, soaked in water for 20-30 minutes

Steps:

Preheat grill.
Whisk together olive oil, lemon juice, rosemary, salt and pepper and set aside.
Thread 4 scallops on each of 4 skewers.
Thread 4 shrimp on each of 4 skewers.
Thread 6 mushrooms on each of 2 more skewers.
Cut bacon in half crosswise.
Wrap 2 asparagus spears together with strip of bacon and secure with toothpick. Repeat with remaining spears.
Wrap each artichoke heart in strip of bacon and thread onto remaining 2 skewers.
Place all skewers, pepper strips, zucchini slices, artichoke hearts and asparagus spears on baking sheet.
Reserve 1/4 cup of lemon baste.
Brush remaining baste on skewers and vegetables, coating all sides.
Grill 7-12 minutes or until seafood firms up and turns opaque, vegetables are done, and bacon crisps up, turning occasionally. Rotate items on grill as need to ensure even doneness.
Items will be done at different times, remove to platter as they get done.
Drizzle remaining lemon baste over all.
Serve with lemon wedges, hot or at room temperature.

Nutrition Facts : Calories 719.7, Fat 60.5, SaturatedFat 14.6, Cholesterol 104.5, Sodium 1188.2, Carbohydrate 18.5, Fiber 6.2, Sugar 5.7, Protein 29.5

GRILLED ANTIPASTO PLATTER

Grilled Antipasto Platter image

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking

Provided by Angela Pietrantonio

Categories Other Appetizers

Time 1h

Number Of Ingredients 13

Ingredients

16 medium scallops
16 medium shrimp
12 mushrooms (about 1 inch diameter)
3 oz thinly sliced prosciutto or deli-style ham
16 slender asparagus spears
1 jar(s) (6 1/2oz.) marinated artichoke hearts,drained
2 medium zucchini, cut lengthwise into slices
1 large or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
LEMON BASTE
1/2 c olive oil
1/4 c lemon juice
1/2 tsp salt
1/4 tsp black pepper

Steps:

1. Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
2. Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
3. Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
4. Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving