Grilled Veggie Antipasto Board Recipe
Prep Time:
25 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 large portobello mushrooms, stems removed and gills scraped out
  • 2 medium zucchini, sliced lengthwise into ½-inch planks
  • 2 medium yellow squash, sliced lengthwise into ½-inch planks
  • 1 large red onion, sliced into ½-inch rounds
  • 1 red bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • 1 bunch asparagus, woody ends trimmed
  • ¼ cup extra-virgin olive oil
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 baguette, sliced ½-inch thick on the diagonal
  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) ball burrata
  • 1 wedge soft cheese
  • 1 cup Castelvetrano olives
  • 1 cup marinated artichoke hearts, drained
  • Fresh basil leaves, for garnish
Directions
  1. Preheat the grill to medium-high.
  2. In a small bowl, whisk together the portobello marinade ingredients.
  3. Brush the marinade evenly over both sides of the portobello caps and let them sit for 15 minutes.
  4. Brush the zucchini, yellow squash, onion, bell peppers, and asparagus with ¼ cup olive oil and season with kosher salt and black pepper.
  5. In a small bowl, whisk together the vinaigrette ingredients. Set aside.
  6. Grill the portobellos until grill marks form and the centers give easily when pressed, 5 to 6 minutes per side.
  7. 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.
  8. Grill the zucchini and yellow squash until well-marked and bendable but not limp, 3 to 4 minutes per side.
  9. Grill the onion rounds until charred and softened at the edges, 4 to 5 minutes per side.
  10. Lay the asparagus crosswise over the grates and grill, rolling occasionally, until bright green with charred spots, 4 to 6 minutes.
  11. 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.
  12. Preheat the oven to broil.
  13. Slice the baguette into ½-inch slices.
  14. Brush the baguette slices with 2 tablespoons olive oil.
  15. Broil the baguette slices for about 3 minutes, until golden. (If you have room on the grill, you can toast the bread there instead.)
  16. Slice the portobellos and bell peppers into ½-inch strips.
  17. 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.
  18. Tuck the toasted baguette slices into empty spaces around the board. Garnish with basil before serving.