Antipasto Platter


Grilled Vegetables with Aged Balsamic:

  • 2 zucchini, sliced lengthwise into 1/4-inch thick planks
  • 1 red pepper, cheeks removed from 3 sides
  • 1 eggplant, sliced into 1/4-inch thick circles
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons good quality aged balsamic vinegar


California Cheeses:

Ricotta Spread with Honey Toasted Pine Nuts:


Food Network Invites You To Try This Antipasto Platter Recipe From Tyler Florence.

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