Grilled Vegetable Antipasto
Serves: 6 to 8 appetizer portions
It’s amazing how delicious seasonal, organic vegetables can be with a splash of olive oil and a dash of sea salt when they are caramelized over a bed of bright red coals (or your glistening gas grill!). Accompany these with some freshly baked bread and a Mediterranean dip like hummus and you have a gorgeous tribute to the season.
- 1/4 cup extra virgin olive oil Add to list
- 1/4 cup finely chopped fresh basil Add to list
- Squeeze of fresh lime or lemon, plus wedges for serving Add to list
- Sea salt and freshly ground pepper to taste Add to list
- 6 to 8 small organic carrots, peeled Add to list
- 1 cup organic snap peas (don’t remove the stems for cooking) Add to list
- 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces Add to list
- 6 to 8 mini peppers, cut in half lengthwise and seeded (or 1 small red bell pepper, seeded and cut into strips) Add to list
- 4 roma tomatoes, cut in half lengthwise Add to list
- 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half Add to list
- Other vegetables in season (such as eggplant, fennel, sunburst squash, green beans, etc.) Add to list
- Basil sprigs, to garnish Add to list
Combine the olive oil, basil, citrus juice, 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.
- Mixed Mediterranean olives
- Your favorite hummus or garlic sauce
- Roasted garlic
- Mt. Townsend Seastack Cheese or your favorite local cheese
Recipe by, PCC Chef
Source: PCC Fresh June 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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