Grilled Vegetable Antipasti

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Very good. Cooked this twice now. Once as a starter for Christmas Dinner, and just now as a main with focaccia and grilled halloumi. The family is moving away from meat and this recipe just got a big thumbs up from all of them and a request to cook it more often.

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When this marinade first came out it was called something else but basically the same thing. We have used it on most every kind of vegetable and love it. We even double up the recipe and keep some back in the fridge for the next time. Only pour a sparing amount for mushrooms and don't let them stay too long. Only about 20 minutes max because mushrooms really soke up most anything it sets in. Happy grilling days with this recipe. PS look up the grilling fruit recipe. It is awesome! Thanks Big E.

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Easy recipe, but time consuming since I have a small grill. But, the finished dish is fabulous. I cut up the veggies after grilling and used it with bruschetta. Guests really like it! Will definitely make it again and again.

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This is a great one if you like Balsalmic vinigar. Warning: DO NOT COVER AFTER COOKING. We sat a cover on top of the bowel to keep them warm after cooking and they got a bit mushy.

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I made a dressing emulsifying the oil and vinegar and lemon juice using a blender.. much easier than chopping all those herbs but it tasted wonderful. Even broiled.

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I really liked making this and can hardly wait to make it again.