Grilled Vegetable Antipasto with Herbed Chevre and Crostini
If you have roughly 45 minutes to spend in the kitchen, Grilled Vegetable Antipasto with Herbed Chevre and Crostini might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains about 13g of protein, 70g of fat, and a total of 749 calories. For $2.81 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a rather inexpensive hor d'oeuvre for The Fourth Of July. Head to the store and pick up scallions, fresh parsley, fresh basil, and a few other things to make it today. 35 people were impressed by this recipe. It is brought to you by Epicurious. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 82%, this dish is super. If you like this recipe, you might also like recipes such as Grilled Vegetable Antipasto, cranberry pesto crostini with chevre, and Arugula, Prosciutto, and Chevre Crostini.
Servings: 6
Ingredients:
1/4 cup balsamic vinegar
1/3 cup balsamic vinegar
Fresh parsley and fresh basil, to garnish, optional
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground black pepper
Safflower oil or canola oil, for oiling the grill
Kosher salt or coarse sea salt to taste
2 tablespoons mixed chopped fresh basil, parsley, and thyme
5 fresh basil leaves, cut into very thin strips (chiffonade)
1 tablespoon chopped fresh dill
1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
2 tablespoons chopped fresh parsley
Juice of 1 lemon
1 long, thin, good-quality baguette
1 8-ounce mild, creamy chevre log
1/4 cup olive oil
1/2 cup olive oil
2 red bell peppers, cored, seeded, and cut into 2-inch strips
1 red onion, cut into 1/2-inch-thick rounds
1/3 cup canola or safflower oil
Salt and freshly ground black pepper to taste
7 scallions, trimmed
1/4 cup sun-dried tomatoes
2 ripe tomatoes cut into 1/2-inch slices
2 tablespoons unsalted butter, melted
2 yellow squash, cut into 1/2-inch slices lengthwise
2 zucchini, cut into 1/2-inch slices lengthwise
Equipment:
plastic wrap
oven
baking pan
bowl
whisk
grill
Cooking instruction summary:
PreparationGrilled Vegetable Antipasto: 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill. 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper. 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.) 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini. Crostini: Makes 25 to 30 crostini 1. Preheat the oven to 400 degrees 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer. 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl. 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy. 5.Let cool completely, then store in an air-tight container up to 1 week. Herbed Balsamic Vinaigrette: 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix. 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week. Herbed Chevre: 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours. 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve Per serving: 500.5 calories, 471.0 calories from fat, 52.3g total fat, 8.4g saturated fat, 11.3mg cholesterol, 129.6mg sodium, 7.9g total carbs, 1.3g dietary fiber, 4.7g sugars, 1.4g proteinNutritional analysis provided by TasteBook, using the USDA Nutrition Database Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House./n /nSara Foster is the founder and owner of Foster's Markets, two caf takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers./n /nSarah Belk King is a contributing editor for Bon Apptit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.
Step by step:
Herbed Chevre
1. Mix the parsley and pepper together on a plate.
2. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
3. Remove the log from the refrigerator and unwrap.
4. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
5. Per serving: 500.5 calories, 471.0 calories from fat, 52.3g total fat, 8.4g saturated fat, 11.3mg cholesterol, 129.6mg sodium, 7.9g total carbs, 1.3g dietary fiber, 4.7g sugars, 1.4g protein
6. Nutritional analysis provided by Taste
7. Book, using the USDA Nutrition Database
Crostini
1. Makes 25 to 30 crostini
2. Preheat the oven to 400 degrees
3. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
4. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
5. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
6. Let cool completely, then store in an air-tight container up to 1 week.
Herbed Balsamic Vinaigrette
1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
Grilled Vegetable Antipasto
1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended.
3. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture.
4. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
5. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened.
6. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
7. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter.
8. Add a slice of chevre on the side of the vegetables.
9. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place.
10. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
Nutrition Information:
covered percent of daily need
