Grilled Vegetable Antipasto

Serves: 6 to 8 appetizer portions

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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!).

Gathering the ingredients for this medley is as simple as strolling through PCC’s produce department and making a brief side trip to our fabulous cheese and olive section. 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!

Ingredients

  • 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

Preparation

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.

Additional garnish:

  • Mixed Mediterranean olives
  • Your favorite hummus or garlic sauce
  • Roasted garlic
  • Mt. Townsend Seastack Cheese or your favorite local cheese

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh June 2009

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: basil, bell peppers, grilling, tomatoes, zucchini

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cheese
Photo courtesy of Mt. Townsend Creamery

Mt. Townsend Creamery

Located in the heart of Port Townsend, Mt. Townsend Creamery crafts rind-ripened cheeses with the same timeless techniques used to make some of the great bries and camemberts of France.

Devoted to a quality process from beginning to end, the cheeses are hand-crafted to rigid specifications, and in fact the local milk they use is sourced from the oldest continually operated dairy in the state of Washington, which was originally homesteaded in the late 1860s.

Their Seastack cheese is coated in vegetable ash and salt, which gives the cheese a very rustic, European look. Aged for 2 to 3 weeks with a mottled bloomy rind and a firm and creamy interior, it has a hint of spicy grasses.

To learn more, visit mttownsendcreamery.com.

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