Grilled Antipasto
Elevate your appetizer game with this vibrant and flavorful Grilled Antipasto, the ultimate celebration of smoky, char-grilled vegetables and classic Italian favorites. Featuring tender zucchini, eggplant, bell peppers, asparagus, and cherry tomatoes, all perfectly caramelized on the grill, this dish is complemented by creamy fresh mozzarella, savory slices of prosciutto and salami, and a drizzle of luxurious olive oil and tangy balsamic vinegar. Fresh basil leaves add a fragrant finishing touch, making this antipasto platter as beautiful as it is delicious. Quick to prepare and bursting with Mediterranean-inspired flavors, it's perfect as a shareable appetizer, elegant side dish, or light main course with crusty bread. A showstopper for gatherings or an elevated weeknight treat, this Grilled Antipasto is a must-try for lovers of Italian cuisine and fresh seasonal produce.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 2 bell peppers (red, yellow, or orange)
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 10 fresh basil leaves
- 8 ounces mozzarella (fresh balls or slices)
- 6 slices prosciutto
- 6 slices salami
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your grill to medium-high heat.
Slice the zucchini and eggplant into 1/4-inch-thick rounds. Core and slice the bell peppers into large flat pieces for grilling. Trim the tough ends off the asparagus.
In a large bowl, toss the sliced zucchini, eggplant, bell peppers, asparagus, and cherry tomatoes with 3 tablespoons of olive oil. Sprinkle with salt and black pepper to taste.
Place the vegetables on the preheated grill in a single layer. Grill for 4-5 minutes per side, or until they are tender and have nice charred lines. Remove from the grill and set aside to cool slightly.
On a large serving platter, arrange the grilled vegetables attractively. Add mozzarella slices or fresh mozzarella balls, prosciutto, and salami around the vegetables.
Drizzle the entire platter with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Scatter fresh basil leaves on top for garnish.
Serve immediately as an appetizer or light meal, accompanied by crusty bread if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 73.0 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1490 mg | 115% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5477 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
