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Grilled Vegetable Antipasto with Herbed Chevre and Crostini


Grilled Vegetable Antipasto with Herbed Chevre and Crostini Recipe

Ingredients:
  • 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
Directions:
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