Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto Recipe

Name: Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup olive oil; 1/4 cup fresh lemon juice; 2 tbsp. red wine vinegar; 3 tbsp. fresh basil; 1 tbsp. Dijon mustard; 2 tsp. crumbled fresh thyme; 2 tsp. crumbled fresh tarragon; 1 tbsp. minced garlic; 3 tbsp. tablespoons, fresh parsley, minced; Salt and Pepper to taste; 2 sm. yellow squash; 2 zucchini; 2 sm. eggplant; 2 md. firm tomatoes; 1 red bell pepper; 1 yellow bell pepper; 1 lg. red onion; Fresh parsley, minced; Cured black (Sicilian) olives, pitted brine; Parmesan cheese shavings

Servings: persons

2/3 cup olive oil
1/4 cup fresh lemon juice
2 tbsp. red wine vinegar
3 tbsp. fresh basil
1 tbsp. Dijon mustard
2 tsp. crumbled fresh thyme
2 tsp. crumbled fresh tarragon
1 tbsp. minced garlic
3 tbsp. tablespoons, fresh parsley, minced
Salt and Pepper to taste
2 sm. yellow squash
2 zucchini
2 sm. eggplant
2 md. firm tomatoes
1 red bell pepper
1 yellow bell pepper
1 lg. red onion
Fresh parsley, minced
Cured black (Sicilian) olives, pitted brine
Parmesan cheese shavings

1
Mix all ingredients of the marinade in a bowl and whisk until well blended.
2
Trim all vegetables and slice lengthwise in 1/4-inch thick slices.
3
In a large, shallow glass or ceramic baking dish, arrange the sliced vegetables.
4
Add the marinade, turning the vegetables to coat with the marinade and let stand, covered and chilled for at least 4 hours or overnight.
5
Stir the vegetables occasionally to ensure they stay coated with the marinade.
6
Before cooking, drain the vegetables, reserving the marinade.
7
Heat a grill pan over moderately high heat until hot.
8
Add vegetables and grill, in batches, for 3-4 minutes on each side, or until tender.
9
Transfer vegetables to a serving platter, drizzle with remaining marinade and sprinkle with parsley, olives and Parmesan shavings.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2/3 cup olive oil, 1/4 cup fresh lemon juice, 2 tbsp. red wine vinegar, 3 tbsp. fresh basil, and more.

Yes, Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto

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