Ingredients
-
1/4
-
1/4
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
Directions
Grilled Antipasto, This recipe originates from Emeril but I make with our favourites I served these with MizzNezz’s Recipe #26792 Great combination!
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Steps
|
1
Done
|
In a Bowl, Whisk Together the Oil, Vinegar, Lemon Juice, Garlic, Basil, Parsley, Oregano, Thyme, Salt, and Pepper Flakes to Make the Marinade. |
|
2
Done
|
Place the Zucchini, Asparagus, Onions, and Bell Peppers in a Large Bowl and Toss With the Marinade, to Coat. Let Marinate For at Least 1 Hour and Up to 2 Hours. |
|
3
Done
|
Preheat the Grill to Very High Heat (alternately, Preheat the Broiler). |
|
4
Done
|
Remove the Vegetables from the Marinade and Lay on the Grill, in Batches If Necessary. Grill Over Very High Heat Until Marked, About 1 Minute Per Side. |
|
5
Done
|
Remove With Tongs and Place on a Platter to Cool Slightly. |
|
6
Done
|
(alternately, Arrange in 1 Layer on a Large Baking Sheet and Broil Until Beginning to Char, 2 to 3 Minutes Per Side.). |
|
7
Done
|
Sprinkle the Vegetables With the Cheese, Pine Nuts, and Basil. Serve With the Bruschetta or as a Salad. |
|
8
Done
|
Use Whatever Vegetables You Prefer. |
