Grilled Vegetable Antipasto with Marinated Provolone
This is the Grilled Vegetable Antipasto with Marinated Provolone recipe.
- Prep: 1 h - 1 h 15
- Cooking: 5 min - 10 min
- Refrigeration: 1 h
Ingredients
- Marinade
- 1/4 cup (60 mL) balsamic vinegar
- 1 cup (250 mL) olive oil
- 1 tbsp (15 mL) Dijon mustard
- 2 tbsp (30 mL) chopped fresh herbs (basil, tarragon, chives, chervil)
- Salt and freshly ground pepper to taste
- Antipasto
- 8 oz (250 mL) Canadian Provolone cheese
- 3 bell peppers (red, yellow and orange) peeled (optional) seeded and quartered
- 2 zucchini sliced in 2 lengthways and in 4 crossways
- 2 Chinese eggplants sliced in 4 lengthways and in 4 crossways
- 12 asparagus peeled and blanched
- Crostini
- 1 baguette bread sliced
- 1/4 cup (60 mL) melted butter
- 1 garlic clove finely chopped
- 1 tbsp (15 mL) chopped chives
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Preparation
To peel bell peppers, place on barbecue grill over high heat, sear on all sides and peel when cooled. This step is optional.
Mix all marinade ingredients and separate in 2 equal parts.
Cut Canadian Provolone in 1.5 cm (1/2 inch) cubes and marinate in half the marinade in refrigerator at least 1 hour.
Brush vegetables with the other half of marinade, season with salt and pepper.
Place vegetables on preheated barbecue grill and cook 3 to 4 minutes, turning them on all sides. This should be done in two steps to avoid overcrowding grill. When done, vegetables should be tender and nicely coloured. Brush often during cooking so they stay moist and do not burn. Arrange vegetables on a serving plate and scatter marinated Canadian Provolone over them. Cover with plastic wrap and set aside at room temperature 1 hour. Garnish with fresh herbs and serve with Crostini.
Crostini:
Mix butter, garlic and chives, then spread on baguette slices. Place on barbecue grill and toast lightly.
