Grilled Vegetable Antipasto
Yields: 6-8 appetizer portions
INGREDIENTS
1/4 cup extra virgin olive oil
1/4 cup finely chopped fresh basil
Squeeze of fresh lime or lemon
Sea salt and freshly ground pepper to taste
6 to 8 small organic carrots, peeled
1 cup organic snap peas (don’t remove the stems for cooking)
1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces
6 to 8 mini peppers, cut in half lengthwise and seeded (or 1 small red bell pepper, seeded and cut into strips
4 Roma tomatoes, cut in half lengthwise
6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half
Other vegetables in season (such as eggplant, fennel, sunburst squash, green beans, etc.)
PREPARATION
Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.
Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.
Additional garnishes: mixed Mediterranean olives, your favorite hummus or garlic sauce, roasted garlic, your favorite local cheese.
SUGGESTIONS
Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!
Recipe modified with permission from PCC Natural Markets.
Recipe and photo courtesy of http://strongertogether.coop/
