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Grilled Antipasto Vegetables




Source of Recipe


from Larissa's Corner Recipes


Recipe Introduction


A large platter of colorful grilled vegetables makes a gorgeous centerpiece
for a buffet meal. It is easily embellished with some sliced meats, smoked
fish, olives, cheese or a salad of white beans with tomatoes red onion and
fresh basil. Of course grilled vegetables are also wonderful for sandwiches,
pizza and pasta dishes.



List of Ingredients




Grilled Antipasto Vegetables

1 bunch asparagus, coarse ends snapped off
4 portabello mushrooms, cut in ½" thick slices
2 red peppers halved lengthwise, seeds removed
2 medium red onion quartered
olive oil
6 cloves minced garlic
1 teaspoon mixed Italian seasoning
balsamic vinegar

Recipe



Preheat the broiler to 450 degrees Convection Broil. Toss the asparagus in a
little of the oil herbs and garlic and place on a large lightly oiled baking
sheet. Toss the mushrooms and onions in the same mixture and place on the
other end of the baking sheet, place the peppers in the middle, cut side
down. Broil for 6-8 minutes until the asparagus and mushrooms are softened,
remove and continue broiling the peppers until the skins are blackened. Lay
the peppers on a plate and cover with a paper towel for 10 minutes to help
sweat off the blistered skin. Slice the peppers into thin strips and arrange
on a platter with the other vegetables. Drizzle the vegetables with a little
of the balsamic vinegar before serving.