BBQ Veggie Antipasto
September 16, 2016
Categories: Dinner, Side Dishes, Vegetables, North American, Budget-Friendly, Make-Ahead, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"No doubt that serving a large platter of grilled vegetables provide a lovely start to any barbecue. A delicious way to serve them is on a bed of grilled polenta or accompanied by some fresh, crusty bread. Note that the marinating time is not included in the prep. time."
- FOR HERB MARINADE
- Serving Size: 1 (370.2 g)
- Calories 423.7
- Total Fat - 36.8 g
- Saturated Fat - 5.1 g
- Cholesterol - 0 mg
- Sodium - 77.4 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 9.3 g
- Sugars - 6.8 g
- Protein - 4 g
- Calcium - 110.7 mg
- Iron - 2.5 mg
- Vitamin C - 94.1 mg
- Thiamin - 0.1 mg
Cut the bell peppers into quarters and discard the seeds. Cut the fennel into 1/4-inch slices. Cut the eggplant into thick slices and cut in half again. Cut the onion into wedges and cut the zucchini into thick slices.
TO MAKE THE MARINADE:
Strip the rosemary and thyme leaves from the stalks and put in a mortar. Add the bay leaves, garlic and lemon zest and pound with a pestle to release the aromas. (I've run this through a spice mill for ease)
Put the mixture in a bowl and add the peppercorns and olive oil.
Put all the vegetables in a large bowl (or a tight-fitting plastic sealed (ziplock) bag), pour over the marinade, and toss gently until evenly coated. Cover and let marinate in a cool place for at least 4 hours to overnight. (Overnight preferred).
To the vegetables, season with salt.
Preheat the bbq outdoor grill (preferably coals), but can also be done by using an indoor grill pan until hot. Add the vegetable and cook until they are all tender and lightly charred.
You can serve the vegetables by letting them cool or serve hot.
Sprinkle the vegetables with the herbs, reserved fennel fronds, olive oil, and lemon juice, taste for seasoning and adjust with additional salt or pepper, if needed.
Serve on its own, as a side, over grilled polenta or alongside good crusty bread.
Tips & Variations
No special items needed.