Antipasto Platter With Grilled Vegetables

Ingredients

For the 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

For the Platter:

  • 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

Description

Food Network Invites You To Try This Antipasto Platter With Grilled Vegetables Recipe From Food Network Magazine.

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