Grilled Vegetable Antipasti Tray With Herb Vinaigrette

1. 1

   In a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette.

2. 2

   Cover and shake well.

3. 3

   Scrub potatoes thoroughly and cut in half lengthwise.

4. 4

   In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.

5. 5

   Drain and rinse with cold water, drain again and set aside.

6. 6

   Meanwhile, wash asparagus spears and break off woody bases where spears snap easily.

7. 7

   In a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.

8. 8

   Drain and rinse with cold water, drain again.

9. 9

   For a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.

10. 10

    Grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.

11. 11

    Grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.

12. 12

    Grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.

13. 13

    (For gas grill, preheat grill, reduce heat to medium and proceed as stated above).

14. 14

    To serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.

15. 15

    Top with salami slices and shaved cheese.

16. 16

    Serve with remaining herb vinaigrette dressing.

* Per serving · 4 servings · Values may vary.