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!
Grilled Veggie Antipasto
- 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
- 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.