Recipes // Side Dishes // Grilled Antipasto

Grilled Antipasto


Serves 6-8

Use the vegetables listed here as a guideline but feel free to substitute your favorite seasonal vegetables.
  • 4 medium zucchini, each cut into long slices
  • 2 small radicchio, cut into quarters
  • 2 medium eggplants, cut into rounds
  • 3 fennel bulbs, trimmed and quartered
  • 1 pound asparagus, trimmed
  • 3 small bunches green onions, trimmed
  • 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
  • 1 Package Weber® JustAddJuice Lemon Pepper Marinade Mix
  • ½ cup fresh lemon juice      
  • 4 lemons, cut into wedges
  • Olive oil
  • Kosher salt 
  1. Pepper Marinade and lemon juice.  Add vegetables, cover and marinate for 30minutes-1 hour, turning occasionally.  Note: I like to marinate in a re-closable plastic bag.
  2. Remove vegetables from marinade and lightly coat cut vegetables with olive oil.  Season lightly with salt.
  3. Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer.  As soon as the vegetables are marked and tender, remove from oven and transfer to a platter or a sheet tray.  The zucchini, radicchio, asparagus and green onions should be done first; the eggplant will take a little longer and the fennel and the sweet potatoes will need to be moved to indirect heat as soon as they are marked and will be the last to cook through. 
  4. As soon as the vegetables are placed on the platter, brush generously with the Black Olive Vinaigrette.  You will need to cook the vegetables in batches.
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