Grilled Vegetable Antipasto

Grilled Vegetable Antipasto

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  • 1/4 cup extra virgin olive oil
  • 1/4 cup finely chopped fresh basil
  • Squeeze of fresh lemon, plus wedges for serving
  • Salt and pepper, to taste
  • 6 to 8 small carrots, peeled
  • 1 cup snap peas (don’t remove the stems)
  • 1 small zucchini, sliced diagonally into 1/2-inch-thick pieces
  • 1 small red bell pepper, seeded and cut into strips
  • 4 tomatoes, cut in half lengthwise
  • 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half
  • Basil sprigs, to garnish


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
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