Grilled Veggie Antipasto
This antipasto plate works as an appetizer or light meal.
Servings: 4 to 6
- 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.