Recipes : Grilled Antipasto Platter : Food Network

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Grilled Antipasto Platter
Recipe courtesy Tyler Florence

Ingredients
Garlic and Herb Oil:
1 cup extra-virgin olive oil
6 cloves garlic, chopped
4 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves chopped
Kosher salt and freshly ground black pepper

10 baby artichokes
2 lemons, halved
1 cup extra-virgin olive oil, plus more as needed and for garnish
2 medium eggplant, sliced thick

4 medium zucchini, sliced
4 red bell peppers, halved and cored
1 bunch scallions
5 tomatoes, halved
1/2 pound alfonso olives, for garnish
1/2 pound ricotta salata, crumbled for garnish
Fresh basil leaves, for garnish
Fresh chervil leaves, for garnish

Directions
To make the Garlic and Herb Oil, put all the
ingredients into a small saucepan and put it over low heat. Cook for about 5
minutes, just until it becomes aromatic. Set aside and allow the oil to cool.

Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and
throw the lemon halves in as well. Trim and halve the artichokes and remove the
chokes. Put them into the pot and cook them until they are tender, about 10
minutes. Drain and set aside.

Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat
the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately
with the oil. Grill the vegetables, basting generously with the Garlic and Herb
Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the
zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes
for the scallions and tomatoes. Arrange them on a large platter and garnish with
the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle
with a bit of olive oil.