Grilled Vegetable Antipasto
Apapted from The Thrill of the Grill
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
Sea salt and freshly ground pepper, to taste
1 yellow squash, cut into 1/4-inch rounds
1 zucchini squash, cut into 1/4-inch rounds
1 yellow onion, cut into quarters
1 red onion, cut into eighths
1 red pepper, cut into 1-inch strips
1 green pepper, cut into 1-inch strips
10 button mushrooms
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
8 sun-dried tomatoes, packed in oil, cut into slivers
1 cup pitted Kalamata olives
6 medium caperberries
3 to 4 Tbsp fresh lemon juice
Prosciutto di Parma, very thinly sliced, cut in half
In a large bowl, combine the oil, salt, and pepper. Toss the vegetables in the oil mixture to coat evenly. Using a grill basket, grill the vegetables over high heat. Cook until crisp-tender with grill marks. The sugar in the vegetables will caramelize so portions of the vegetables will be blackened. Do not overcook the vegetables; retention of crispness will provide texture.
Combine the vinegar and 3 tablespoons oil in large bowl. Toss the vegetables in the oil mixture; arrange them on a platter along with the sun-dried tomatoes, olives, and caperberries. Just before serving, drizzle lemon juice over all.
For an entrée, add loosely formed rolls of Prosciutto di Parma and cubes of Italian Provolone cheese.
Makes 12 servings
Allergy Warning: Contains milk