Grilled Antipasto Vegetable Platter Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillShop in your garden or at the farmers’ market and pick some fresh vegetables, slice them and brush with olive oil, grill them quickly, then arrange them on a platter in a row with like vegetables. The mortar-and-pestle dressing is done in seconds and this small amount surprisingly dresses a large platter of vegetables. Instead of goat cheese, try crumbles of blue cheese, queso fresco, or feta. This makes lots, but is oh so good. Consider using some of the dressed veggies for your pizza topping, too.

  • Yield: 6 Servings

Ingredients

For the Mortar and Pestle Dressing
  • 1 large garlic clove
  • 1 teaspoon coarse kosher or sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
For the Grilled Vegetables
  • Olive oil for drizzling
  • 2 small zucchini, ends trimmed, cut lengthwise into ½-inch-thick slices
  • 2 small yellow summer squash, ends trimmed, cut lengthwise into ½-inchthick slices
  • 2 small eggplants, ends trimmed, cut lengthwise into ½-inch-thick slices
  • 2 red onions, trimmed, peeled, and cut into ½-inch-thick slices
  • 1 medium-size red bell pepper
  • 1 medium-size yellow or orange bell pepper
  • Fine kosher or sea salt and freshly ground black pepper
  • 1 cup brine-cured Kalamata or niçoise olives, pitted
  • 6 ounces goat cheese or other crumbled cheese
How to Make It
  1. For the mortar-and-pestle dressing, place the garlic and salt in a mortar and crush with the pestle. Keep crushing in a circular motion until the garlic is a smooth paste. Stir in the olive oil and lemon juice with the pestle and adjust the seasoning to taste. Set aside.
  2. Prepare a hot fire in your grill.
  3. Drizzle a baking sheet with olive oil and set the zucchini, squash, eggplant, onion slices, and whole bell peppers on it. Quickly turn the vegetable slices in the oil to coat them, then roast, seasoning them with salt and pepper.
  4. Grill the slices, turning once, for 3 to 4 minutes per side, or until they have good grill marks. You may need to grill the eggplant a little longer, until it is soft and flexible. Grill the bell peppers, turning several times, until the skins are charred and blistered all over. Set the grilled vegetables back on the baking sheet.
  5. Let the bell peppers cool slightly, then remove the skins, seeds, and stems with a paring knife and discard; slice into strips. Arrange all the vegetables on a platter. Spoon the dressing over all and top with the olives and crumbled goat cheese. Serve at room temperature.
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