Grilled Vegetable Antipasto

Grilled Vegetable Antipasto is a vibrant and flavorful dish that celebrates the natural sweetness and smoky char of assorted vegetables. Perfect for a summer barbecue or a cozy dinner, this antipasto showcases the versatility of grilling. Serve it as an appetizer, side dish, or even a vegetarian main course.

Serves 8

INGREDIENTS:

Salad:

• 1 medium eggplant, cut into 16 wedges, lightly salted
• 2 yellow squash, quartered lengthwise
• 2 zucchini, quartered lengthwise
• 4 plum tomatoes, halved lengthwise
• 2 each green and red bell peppers, roasted
• 2 tablespoons olive oil
• Salt and pepper
• Pinch of crushed red pepper (optional)
• 8 portobello mushrooms, stems removed
• 2 heads radicchio, core intact, quartered

Dressing:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Pinch of sugar (optional)
• 2 shallots, finely chopped
• 4 sprigs fresh thyme, leaves picked and chopped
• Salt and pepper
• 8 sprigs parsley

INSTRUCTIONS:

1. Prepare the Grill: Heat the grill (or a stovetop grill pan) to medium-high heat.
2. Grill the Vegetables: In a large mixing bowl, toss the eggplant, yellow squash, zucchini, tomatoes, and peppers with 1 tablespoon of olive oil. Season with salt, pepper, and crushed red pepper if using. Brush the tops of mushrooms and radicchio with the remaining olive oil and season them well.
3. Grill the Vegetables (Part 1): Grill the vegetables without turning until they are slightly more than halfway done. Cooking times will vary; eggplant and mushrooms will take the longest, while radicchio will only need a few moments. Grill the tomatoes skin-side down only. Turn the other vegetables to finish grilling.
4. Arrange on a Platter: Once grilled to your liking, arrange the vegetables on a serving platter.
5. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, a pinch of sugar (if desired), finely chopped shallots, and the chopped thyme leaves. Season the dressing with salt and pepper to taste.
6. Drizzle the Dressing: While the vegetables are still warm, drizzle the prepared dressing over them. Allow the flavors to meld by marinating for about 20 minutes before serving.
7. Garnish and Serve: Garnish the dish with sprigs of fresh parsley before serving. Grilled Vegetable Antipasto can be enjoyed as a delightful appetizer, a flavorful side dish, or even a satisfying vegetarian main course.

Whether you’re hosting a summer gathering or simply craving the taste of grilled vegetables, this dish is sure to please your palate with its smoky, charred goodness and the bright notes of the dressing.

Grilled Vegetable Antipasto is a celebration of summer’s bounty, bringing together a colorful array of vegetables kissed by the grill’s smoky embrace. With a drizzle of balsamic vinaigrette and a garnish of fresh parsley, it’s a versatile dish that adds a burst of flavor and a touch of elegance to any meal. Enjoy the vibrant flavors and enticing textures of this grilled vegetable masterpiece!