Antipasto Platter With Grilled Vegetables Recipe

Name: Antipasto Platter With Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; Kosher salt; 1 pound baby artichokes; 1/2 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon white balsamic vinegar; 1 teaspoon sugar; 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme); 1 clove garlic, minced; 1 tablespoon tomato juice; 2 red bell peppers, quartered; 1/4 pound parmigiano- reggiano cheese, crumbled; 1/2 pound taleggio cheese and/or fresh goat cheese; 3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami); 1/4 cup olive tapenade; 1 loaf artisanal bread, sliced

Servings: persons

1 lemon, halved
Kosher salt
1 pound baby artichokes
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon white balsamic vinegar
1 teaspoon sugar
2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
1 clove garlic, minced
1 tablespoon tomato juice
2 red bell peppers, quartered
1/4 pound parmigiano- reggiano cheese, crumbled
1/2 pound taleggio cheese and/or fresh goat cheese
3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami)
1/4 cup olive tapenade
1 loaf artisanal bread, sliced

1
Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice.
2
Add the squeezed lemon halves to the water and season with salt.
3
Cut off and discard the top one-quarter of each artichoke with a serrated knife.
4
Snap off the tough outer leaves.
5
Peel the stem and base with a paring knife.
6
Halve the artichokes lengthwise and drop into the saucepan.
7
Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes.
8
Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
9
Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl.
10
Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
11
Preheat a grill or grill pan to medium high.
12
Grill the artichokes and peppers, turning, until browned, about 8 minutes.
13
(Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
14
Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter.
15
Serve with the bread.
16
Photograph by Lisa Shin

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lemon, halved, Kosher salt, 1 pound baby artichokes, 1/2 cup extra-virgin olive oil, and more.

Yes, Antipasto Platter With Grilled Vegetables falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasto Platter With Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions