California Kitchen & Company

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Grilled Antipasto:

Ingredients

You can grill all the vegetables for this dish the morning you are going to serve it and place them in the refrigerator until an hour before serving. However, you can do it the day before, just remember to take them out and bring them to room temp.

2 bunches(abt 2 lbs)asparagus (ends trimmed)
1 each red, yellow & orange bell peppers
8 Plum /Roma tomatoes (halved lengthwise and seeded)
4 zucchini (quartered lengthwise to make spears then cut each spear in half to make two shorter spears)
2 jars Kalamata olives drained
3/4 lbs prosciutto (thinly sliced)
2 containers Mozzarella balls (Bocconcini)
1/2 cup extra virgin olive oil
3 Tablespoons finely chopped garlic
1/2 Teaspoon salt
2 Tablespoons snipped basil
pinch of crushed red pepper

In a small bowl, combine olive oil and salt. Set aside.

Over high heat, grill whole peppers until blackened. Place in a plastic bag until cooled.

In the meantime, toss asparagus & zucchini with 1 tablespoon olive oil mixture. Place on med.high heated grill for 5 -10 minutes turning often. place these in a plastic bag and place in refrigerator.

Place tomatoes on grill until lightly charred. Place in plastic container and put in refrigerator.

Remove charred skin from peppers, seed and slice into strips. Put strips in a zip-lock and place in refrigerator.

Remove all vegetables from the refrigerator 1 hour before serving. Arrange on a large platter.

Roll each slice of prosciutto and place them on platter.

Place bocconcini throughout platter along with the kalamata olives. Drizzle olive oil mixture over the entire platter. Sprinkle basil & crushed peppers over all.