Antipasti No 2 :: Grilled Vegetables

As promised below are recipes for 2 more antipasti dishes by Camille, Grilled Zucchini with Mint And Pecorino Reggiano and Grilled Asparagus with Roasted And Marinated Tomatoes.

Grilled Zucchini With Mint And Pecorino Reggiano

Cut and toss your zucchini and summer squash in olive oil, salt and pepper. Grill till al dente. Arrange on platter with chopped mint, Pecorino Reggiano & Maldon salt. Give it an extra drizzle on good olive oil.

Grilled Asparagus With Roasted And Marinated Tomatoes

Roast your tomato in a slow oven, once done toss in white balsamic vinegar and leave to marinate. Toss asparagus in olive oil, salt and pepper. Grill till al dente. Arrange on platter with the tomatoes. Drizzle with olive oil and finish with Maldon salt and fresh cracked peppercorn.

  1. The Italian Dish says: October 12, 20101:24 pm

    Beautiful, as always!

  2. Damaris says: October 12, 20103:15 pm

    I am making that asparagus antipasto for sure. It looks lovely.

  3. Truly Smitten says: October 12, 20108:08 pm

    grilled veggies are so delicious! and look amazing!

  4. admin says: October 15, 201010:39 am

    thanks for all the comments !

  5. jenn says: October 19, 201012:56 pm

    mmmmm… these speak to me! i’m vegan, so naturally any delicious veggie recipe is right up my alley. minus the cheese of course :)

  6. Karla Monteiro says: January 28, 20115:10 am

    Hello! Beautiful, but I can’t find the recipe!! :( Where is it, please?

  7. emreque says: April 11, 20131:52 pm

    just beautiful! made it last night for my friends that came over. they absolutely loved it! thanks so much!

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