Grilled Veggie Antipasto

Do you have a favorite thing you could eat a few times a week?

Antipasto is one of mine. I have made it on skewers and it is my favorite go to dinner when I have no time to cook.  I think of antipasto in the same way that my eleven year old son thinks of pizza. He could eat pizza every day and I am happy with a large plate of cheese and veggies. I am fine without the meat but usually add some prosciutto or salami to make the hubby happy. Add some crusty bread and you have a nice meal that does well on the patio with a bottle of wine.

In the summertime, I love to throw some vegetables on the grill and have them in the fridge for the next few days. I usually drizzle some balsamic reduction on them and my lunch is ready. This time I paired them with some prosciutto and burrata cheese. If you haven't had burrata, you are surely missing out. This is a  fresh mozzarella with some luscious cream in the middle. It is sold in specialty Italian stores but I also buy mine at Trader Joes.

When I tell you this meal is heavenly, I mean it. Try this combination and you will be eating it all summer!

Print Recipe

Grilled Veggie Antipasto

This antipasto plate works as an appetizer or light meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: appetizer/ light meal

Cuisine: Italian

Servings: 4 to 6

Author: Lisa Grant (Jersey Girl Cooks)

Ingredients

• 1 pound trimmed asparagus
• 2 large red peppers cored and seeded, cut into strips
• 2 TBS olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 ounces thinly sliced prosciutto
• 8 ounces Burrata cheese
• 3 to 4 TBS balsamic drizzle or reduction

Instructions

• Heat a gas grill to medium heat.
• Place the peppers and asparagus on a large plate and drizzle the olive oil over the veggies. Sprinkle on the salt and pepper.
• Start grilled the peppers and grill for about 5 minutes. Add the asparagus and grill for another 15 minutes or until veggies are cooked. Turn frequently so they don't burn.
• On a large plate, place Burrata cheese (cut in half), rolled up slices of prosciutto and grilled veggies.
• Drizzle with balsamic reduction and serve. This can also be refrigerated and served later but wait to drizzle balsamic reduction right before serving.