We’ve outlined all the ingredients and directions for you to make the perfect Antipasto Platter With Grilled Vegetables. This dish qualifies as a Easy level recipe. It should take you about 55 min to make this recipe. The Antipasto Platter With Grilled Vegetables recipe should make enough food for 6 servings.
You can add your own personal twist to this Antipasto Platter With Grilled Vegetables recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasto Platter With Grilled Vegetables recipe.
Ingredients for Antipasto Platter With Grilled Vegetables
- 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
Directions for Antipasto Platter With Grilled Vegetables
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Antipasto Platter With Grilled Vegetables recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Italian
