Grilled Vegetable Antipasto Platter

Prep time 25 minutes Servings 4 to 6 as a starter

A grilled vegetable antipasto platter is an easy make-ahead appetizer: char zucchini, peppers, and eggplant, then dress them warm with Embrace, lemon, and garlic. The oil's vegetal, grassy notes were made for produce like this.

Ingredients

1 zucchini, sliced lengthwise
1 yellow summer squash, sliced lengthwise
2 bell peppers, quartered
1 small eggplant, sliced
1/3 cup Embrace, plus more for serving
2 cloves garlic, minced
1 tablespoon lemon juice
Fresh basil leaves
Salt and pepper, to taste

Instructions

Preheat a grill or grill pan to medium-high heat.
Slice the zucchini and squash lengthwise into 1/4-inch planks, and cut the eggplant into rounds of similar thickness. Quarter the peppers and remove the seeds.
Toss all the vegetables in a large bowl with Embrace, salt, and pepper until evenly coated.
Grill in batches so the pan isn't crowded: peppers about 6 minutes total, turning once; zucchini and squash about 4 minutes per side; eggplant about 5 minutes per side. Each vegetable is ready when it's tender and has good char marks.
Transfer the grilled vegetables to a platter as they finish, arranging them so the colors are spread out.
Once everything is grilled, drizzle the whole platter with more Embrace, the minced garlic, and lemon juice.
Scatter torn basil leaves over the top and let the platter sit for 5 minutes before serving so the flavors meld.

Nutrition

Serving size 1 serving (as a starter)

Calories 204

Total fat 18g

Saturated fat 2g

Cholesterol 0mg

Sodium 127mg

Carbohydrates 11g

Dietary fiber 4g

Sugars 7g

Protein 2g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.