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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.