Grilled Vegetable Antipasto With Herbed Chevre And Crostini
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
51
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Balsamic Vinegar1
Salt1 cup
Dried Tomatoes (sun-)2 tbsps
Unsalted Butter (melted)2 tbsps
Parsley (chopped fresh)1 tbsp
Dill (chopped fresh)1 cup
CanolaDirections:
1
Grilled Vegetable Antipasto: 1
2
Brush the grill grates lightly with the safflower oil
3
Prepare a hot fire on a gas or charcoal grill
4
Whisk together the olive oil, vinegar, and basil in a small bowl until well blended
5
Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture
6
Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender
7
Season with salt and pepper
8
Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened
9
Drain and set aside
10
(Note: Eliminate this step if you are using sun-dried tomatoes packed in oil
11
) 4
12
Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter
13
Add a slice of chevre on the side of the vegetables
14
Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place
15
Garnish with the parsley and basil
16
Season with additional salt and pepper, if desired, and serve with crostini
17
Brush the grill grates lightly with the safflower oil
18
Prepare a hot fire on a gas or charcoal grill
19
Whisk together the olive oil, vinegar, and basil in a small bowl until well blended
20
Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture
21
Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender
22
Season with salt and pepper
23
Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened
24
Drain and set aside
25
(Note: Eliminate this step if you are using sun-dried tomatoes packed in oil
26
) 4
27
Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter
28
Add a slice of chevre on the side of the vegetables
29
Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place
30
Garnish with the parsley and basil
31
Season with additional salt and pepper, if desired, and serve with crostini
32
Crostini: Makes 25 to 30 crostini 1
33
Preheat the oven to 400 degrees 2
34
Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer
35
Mix together the olive oil, butter, parsley, dill and pepper in a small bowl
36
Brush one side of each piece of bread with the butter mixture and sprinkle with the salt
37
Toast in the oven 10 to 15 minutes, until golden brown and crunchy
38
Let cool completely, then store in an air-tight container up to 1 week
39
Makes 25 to 30 crostini 1
40
Preheat the oven to 400 degrees 2
41
Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer
42
Mix together the olive oil, butter, parsley, dill and pepper in a small bowl
43
Brush one side of each piece of bread with the butter mixture and sprinkle with the salt
44
Toast in the oven 10 to 15 minutes, until golden brown and crunchy
45
Let cool completely, then store in an air-tight container up to 1 week
46
Herbed Balsamic Vinaigrette: 1
47
Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix
48
Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated
49
Refrigerate in an air-tight container until ready to use or up to 1 week
50
Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix
51
Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated
52
Refrigerate in an air-tight container until ready to use or up to 1 week
53
Herbed Chevre: 1
54
Mix the parsley and pepper together on a plate
55
Roll the chevre log in the mixture, pressing lightly so the seasonings adhere
56
Wrap in plastic wrap and chill 1 to 2 hours
57
Remove the log from the refrigerator and unwrap
58
Cut into 1-inch slices with string, dental floss, or wire
59
Keep refrigerated until ready to serve 1
60
Mix the parsley and pepper together on a plate
61
Roll the chevre log in the mixture, pressing lightly so the seasonings adhere
62
Wrap in plastic wrap and chill 1 to 2 hours
63
Remove the log from the refrigerator and unwrap
64
Cut into 1-inch slices with string, dental floss, or wire
65
Keep refrigerated until ready to serve