Grilled Vegetable Antipasto with Herbed Chevre and Crostini Recipe

Grilled Vegetable Antipasto with Herbed Chevre and Crostini

Grilled Vegetable Antipasto with Herbed Chevre and Crostini Recipe. Easy, Fast and Cheap.

Grilled Vegetable Antipasto with Herbed Chevre and Crostini. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Grilled Vegetable Antipasto with Herbed Chevre and Crostini. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.

Ingredients

Prepare your culinary canvas with the following essentials for Grilled Vegetable Antipasto with Herbed Chevre and Crostini:
Grilled Vegetable Antipasto with Herbed Chevre and Crostini recipes

  • Safflower oil or canola oil, for oiling the grill
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 5 fresh basil leaves, cut into very thin strips (chiffonade)
  • 2 zucchini, cut into 1/2-inch slices lengthwise
  • 2 yellow squash, cut into 1/2-inch slices lengthwise
  • 1 red onion, cut into 1/2-inch-thick rounds
  • 2 red bell peppers, cored, seeded, and cut into 2-inch strips
  • 7 scallions, trimmed
  • Salt and freshly ground black pepper to taste
  • 1/4 cup sun-dried tomatoes
  • 2 ripe tomatoes cut into 1/2-inch slices
  • 1 recipe Herbed Chevre (recipe follows)
  • 1 recipe Herbed Balsamic Vinaigrette (recipe follows)
  • Fresh parsley and fresh basil, to garnish, optional
  • Crostini (recipe follows)
  • 1 long, thin, good-quality baguette
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon freshly ground black pepper
  • Kosher salt or coarse sea salt to taste
  • 1/3 cup balsamic vinegar
  • Juice of 1 lemon
  • 2 tablespoons mixed chopped fresh basil, parsley, and thyme
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/3 cup canola or safflower oil
  • 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
  • 1 tablespoon freshly ground black pepper
  • One 8-ounce mild
  • creamy chevre log

Preparation

Let’s dive into the culinary symphony of Grilled Vegetable Antipasto with Herbed Chevre and Crostini with these simple steps:

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.
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.
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.
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

Benefits of Grilled Vegetable Antipasto with Herbed Chevre and Crostini

  • Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Grilled Vegetable Antipasto with Herbed Chevre and Crostini boasts both flavor and nutrition.
  • Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
  • Family-Friendly Fare. Loved by all ages, Grilled Vegetable Antipasto with Herbed Chevre and Crostini is a crowd-pleaser that brings joy to the table with every bite.
  • Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Grilled Vegetable Antipasto with Herbed Chevre and Crostini is a breeze for all skill levels.

Cooking Grilled Vegetable Antipasto with Herbed Chevre and Crostini in the Air Fryer. Exploring Possibilities

Absolutely! Cooking Grilled Vegetable Antipasto with Herbed Chevre and Crostini in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Grilled Vegetable Antipasto with Herbed Chevre and Crostini cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Grilled Vegetable Antipasto with Herbed Chevre and Crostini with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.

Cooking Grilled Vegetable Antipasto with Herbed Chevre and Crostini in the Crockpot slow cooker or pressure cooker

Certainly! Cooking Grilled Vegetable Antipasto with Herbed Chevre and Crostini in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Grilled Vegetable Antipasto with Herbed Chevre and Crostini to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.

Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Grilled Vegetable Antipasto with Herbed Chevre and Crostini every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Grilled Vegetable Antipasto with Herbed Chevre and Crostini cooked to slow-cooked perfection!

Conclusion about Grilled Vegetable Antipasto with Herbed Chevre and Crostini

As we conclude our culinary exploration with Grilled Vegetable Antipasto with Herbed Chevre and Crostini, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.

We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Grilled Vegetable Antipasto with Herbed Chevre and Crostini Recipe.

Previous articleCreamsicle Crush Recipe
Next articleOil-Poached Tuna Salad Recipe
William Thompson
With a lifelong passion for the culinary arts and extensive experience in kitchens around the globe, William Thompson is a chef with a rich and diverse culinary story. With over 9 years of experience in the gastronomic industry, William Thompson has dedicated their life to exploring and mastering the art of cooking. From fine dining establishments to casual eateries, has honed his skills and developed a keen understanding of various cuisines and techniques. William Thompson's culinary journey is marked by creativity, innovation, and an unwavering commitment to delivering exceptional dining experiences. Whether crafting intricate dishes or simplifying classics, he brings passion, precision, and a touch of flair to every plate.

LEAVE A REPLY

Please enter your comment!
Please enter your name here