GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
ANTIPASTO PLATTER WITH GRILLED VEGETABLES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 16
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 VEGETABLE ANTIPASTI
Steps:
- Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
- Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.
GRILLED HERBED CROSTINI
Make and share this Grilled Herbed Crostini recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 10m
Yield 24 slices
Number Of Ingredients 6
Steps:
- In a bowl, combine bread, olive oil, butter, pepper and salt and toss well to coat.
- Grill until golden brown, about 1 minute per side. Remove from heat and toss with fresh thyme.
Nutrition Facts : Calories 199.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 1.3, Sodium 356.8, Carbohydrate 36.2, Fiber 1.6, Sugar 1.6, Protein 7.5
ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
BLACK AND GREEN OLIVE TAPENADE
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.
Provided by Wolfgang Puck
Categories Condiment/Spread Food Processor Herb Olive Tomato No-Cook Oscars Fall Winter
Yield Makes 1 heaping cup
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
- To prepare ahead:
- Tapenade will keep up to 1 week, refrigerated, in a covered container.
More about "grilled vegetable antipasto with herbed chevre and crostini recipes"
SALAD 4 — FOSTERS MARKET
From fostersmarket.com
GRILLED VEGETABLE ANTIPASTO WITH RED ONION VINAIGRETTE
From williams-sonoma.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHèVRE AND CROSTINI RECIPE ...
From eatyourbooks.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From pinterest.co.uk
GRILLED ANTIPASTO VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
RECIPES/ANTIPASTO.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
GRILLED VEGETABLE ANTIPASTO PLATTER - COMPLETELY DELICIOUS
From completelydelicious.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From recipelink.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From fooddiez.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From fooddiez.com
GRILLED VEGETABLE ANTIPASTI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
FOODCOMBO
GRILLED VEGETABLE ANTIPASTO SALAD | WISCONSIN CHEESE | RECIPE ...
From pinterest.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From copymethat.com
GRILLED POLENTA CROSTINI WITH HERBED CHèVRE AND ROASTED RED BELL …
From pinterest.com
RECIPE: FOSTER'S MARKET GRILLED VEGETABLE ANTIPASTO WITH HERBED ...
From recipelink.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From plain.recipes
GRILLED ANTIPASTO VEGETABLES | MYRECIPES RECIPE
From crecipe.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From pinterest.com.au
HOMEMADE HERBED CHEVRE SPREAD WITH GRILLED CROSTINI RECIPE
From webetutorial.com
GRILLED VEGETABLE ANTIPASTO RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
GRILLED VEGETABLE ANTIPASTO WITH HERBS CHèVRE AND CROSTINI
From fostersmarket.com
15 IRRESISTIBLE ANTIPASTO RECIPES | FOOD & WINE
From foodandwine.com
GRILLED ANTIPASTO WITH GORGONZOLA CROSTINI RECIPE RECIPE
From crecipe.com
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From wikifoodhub.com
FOSTER'S MARKET GRILLED VEGETABLE ANTIPASTO WITH HERBED BALSAMIC ...
From pinterest.co.uk
GRILLED VEGETABLE ANTIPASTO RECIPE | MYRECIPES
From myrecipes.com
GRILLED VEGETABLE ANTIPASTO | EMERILS.COM
From emerils.com
GRILLED TOFU AND VEGETABLE ANTIPASTO - CANADIAN LIVING
From canadianliving.com
GRILLED VEGETABLES PLATTER | RECIPETIN EATS
From recipetineats.com
GRILLED VEGETABLE ANTIPASTO PLATTER WITH WHITE BEAN PUREE AND CHEVRE
From pinterest.ca
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
From pinterest.ca
RECIPES/CHEVRE.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
10 BEST ITALIAN VEGETARIAN ANTIPASTO RECIPES - YUMMLY
From yummly.com
GRILLED VEGETABLE ANTIPASTO SALAD | WISCONSIN CHEESE | RECIPE ...
From pinterest.com.au
GRILLED VEGETABLE ANTIPASTO WITH MARINATED PROVOLONE
From dairyfarmersofcanada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love