Grilled Veggie Antipasto Board Recipe

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If you're looking to impress at your next party, then this grilled veggie antipasto board is sure to turn some heads. The stacked veggie line-up includes balsamic marinated portobello mushrooms, blistered bell peppers, charred zucchini and yellow squash, tender asparagus spears, and caramelized red onion, so there's plenty of colorful variety to please just about any palate. There are also plenty of cheesy and briny goods in the mix, including burrata, olives, and marinated artichokes, along with toasted baguette slices to scoop everything up.

Having grown up in an Italian household, I am no stranger to a good antipasto platter. Those boards were typically full of cured meats like prosciutto and salami, but the marinated veggies were always my favorite. So, to put a unique spin on a classic formula, this board leaves out the meat entirely and calls for grilling the veggies, infusing smoky flavor into every bite. One of the techniques I have found that works well when grilling veggies is to brush them with a vinaigrette right off the grill, when they are still nice and warm, so they can soak up the flavors. Because the portobellos are thick and spongy, they are the exception. The portobellos get the balsamic glaze treatment before they go on the grill, which protects them from drying out and ensures optimal tangy flavor infusion.

To make this recipe, you're going to spend some time in the produce department. First, pick up two portobellos that have thick and plump caps. They will shrink down quite a bit, so grab the largest ones you can find. For the zucchini and yellow squash, you'll also want to look for ones that are large in size and as straight as possible, to make cutting into planks easy. Look for large red and yellow bell peppers and a bunch of asparagus, focusing on thick stems. You'll also need garlic and fresh basil. 

From the dairy case, grab a ball of burrata cheese and another soft cheese for spreading, like Brie, Boursin, or goat cheese. Hit up the dry goods area for Castelvetrano olives and marinated artichoke hearts. Pick up a loaf of baguette or your favorite crackers. Then check your condiment and spice cabinet for extra-virgin olive oil, balsamic glaze, dried thyme, kosher salt, black pepper, and Dijon mustard.

Preheat the grill to medium-high.

In a small bowl, whisk together the portobello marinade ingredients.

Brush the marinade evenly over both sides of the portobello caps and let them sit for 15 minutes.

Brush the zucchini, yellow squash, onion, bell peppers, and asparagus with ¼ cup olive oil and season with kosher salt and black pepper.

In a small bowl, whisk together the vinaigrette ingredients. Set aside.

Grill the portobellos until grill marks form and the centers give easily when pressed, 5 to 6 minutes per side.

Grill the bell peppers skin-side down until blistered and charred in spots, 5 to 7 minutes, then flip and grill until just tender, about 2 minutes more.

Grill the zucchini and yellow squash until well-marked and bendable but not limp, 3 to 4 minutes per side.

Grill the onion rounds until charred and softened at the edges, 4 to 5 minutes per side.

Lay the asparagus crosswise over the grates and grill, rolling occasionally, until bright green with charred spots, 4 to 6 minutes.

As each batch of the non-mushroom vegetables comes off the grill, transfer them to a clean baking sheet and brush with the vinaigrette while hot.

Preheat the oven to broil.

Slice the baguette into ½-inch slices.

Brush the baguette slices with 2 tablespoons olive oil.

Broil the baguette slices for about 3 minutes, until golden. (If you have room on the grill, you can toast the bread there instead.)

Slice the portobellos and bell peppers into ½-inch strips.

Arrange the zucchini, yellow squash, portobello slices, peppers, and asparagus on the board with the cheeses, olives, and artichoke hearts. Separate the onion rings and distribute around the board.

Tuck the toasted baguette slices into empty spaces around the board. Garnish with basil before serving.

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Your creativity can really shine when putting together an antipasto board. There are several other veggies that will work here, both in terms of the board itself and the grilling aspect. Thick eggplant rounds are great on the grill, along with broccolini or large fennel wedges. Cherry tomatoes on the vine go wonderfully with the cheeses, and they are especially great blistered, since they can spread easily onto a slice of baguette.

Meanwhile, a couple more briny options can really round things out. Try a bowl of sun-dried tomatoes or pepperoncini for a tangy addition, or simply experiment with different types of olives or even pickles. The sky is the limit with additional spreads, too. Homemade pesto, olive tapenade, hummus, or a roasted red pepper spread are all delicious options. Nuts are welcome on an antipasto board as well, adding just the right crunchy contrast against the soft grilled veggies. Marcona almonds or pistachios would be standouts on this particular board. You can also add a sweet touch with sugared pecans or candied walnuts. For a nut-free crunch, try toasted pumpkin seeds. Another great crunchy option is roasted chickpeas — season them with extra-virgin olive oil and za'atar for an on-theme Mediterranean flair.

If you don't have a grill or the weather doesn't permit, there are other ways to prepare this veggie antipasto platter. A stove top grill pan is your next best option, with the added bonus of retaining those grill marks and subtle charred smokiness in the veggies. If you don't have a grill pan, then a regular griddle or skillet will work just fine. Based on its size, you'll likely have to work in batches, but keep the order of the grilling process in mind and cook the veggies for roughly the same amount of time (or until adequately softened without becoming mushy).

To roast the veggies in the oven, use two sheet pans that have been sprayed with olive oil. Place the veggies directly on the pan without a liner and start with about 20 minutes at 400 F, and then char them under the broiler for the last couple of minutes. Add the zucchini and yellow squash to the tray after you have given the rest of the veggies a head start. Even though the oven cooking approach may seem relatively hands-off, you will need to diligently check and monitor which veggies need to be flipped or pulled based on how fast they are cooking.

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