Grilled Vegetable Antipasto | PCC Natural Markets

Grilled Vegetable Antipasto

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

It’s amazing how delicious seasonal vegetables can be with a splash of olive oil and a dash of sea salt when they are well caramelized. Accompany these with some freshly baked bread and a Mediterranean dip like hummus and you have a gorgeous tribute to the season.



Combine olive oil, basil, lemon juice, salt and pepper in a bowl. Toss vegetables in this mixture to coat well. Add a little extra olive oil if needed.

Preheat a gas grill to high or build a bed of hot coals. Grill vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook, as they will continue to cook slightly after you have removed them from the grill. Arrange 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 cheese

Recipe by Lynne Vea, PCC Chef

More about: grilling, vegetables


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