Flatbread with Grilled Vegetables and Herb Dressing
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Ingredients
for
4
- For Grilled Vegetable Antipasto
- ¼ cup good-quality olive oil
- 2 Tbsps balsamic vinegar
- ½ bunch fresh Basil (divided)
- 1 Zucchini (washed and cut lengthwise into 1/2-inch slices)
- 2 red Bell pepper (washed; cored; seeded and cut into 2-inch strips)
- 8 scallions (tops and bottoms trimmed)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 2 ozs fresh Parmesan (shaved)
- Oil (for grill grate)
- For Crostini
- 4 slices Sourdough (or peasant bread)
- 2 Tbsps good-quality olive oil
- 1 Tbsp butter (melted)
- 1 clove garlic cloves (crushed)
- 1 Tbsp parsley (finely chopped)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- For Herbed Vinaigrette
- ¼ cup balsamic vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh Basil (finely chopped)
- freshly ground Black pepper (to taste)
- 2 Tbsps olive oil
- 2 Tbsps Safflower oil
Product recommendation
Vinaigrette can be made ahead; store in an air-tight container for up to 1 week.
Preparation steps
1.
For Grilled Vegetable Antipasto:
2.
Prepare the grill for direct grilling. Preheat to high.
3.
In a small bowl, whisk the olive oil, balsamic vinegar together. Finely chop 3 or 4 basil leaves and add to the oil mixture, mixing until well blended. Brush the zucchini, bell peppers, and green onions with the oil mixture. When ready to cook, brush the hot grill grate lightly with oil. Place the vegetables on the hot grate and grill for 3 to 4 minutes on each side, or until tender crisp. Season with salt and pepper. Arrange the grilled vegetables on a serving platter or individual plates.
4.
For Crostini:
5.
In a small bowl. whisk the olive oil, butter, garlic, chopped parsley, salt and pepper together until blended. Brush the bread slices lightly with the olive oil mixture and season with salt and pepper. Toast on the grill until golden brown.
6.
For Herbed Vinaigrette:
7.
In a small bowl, mix the vinegar, lemon juice, basil, and pepper together. Gradually add the oils, stirring until well blended.
8.
Assembly:
9.
Arrange grilled vegetables, fresh basil, and shaved Parmesan on top of crostini. Season to taste with salt and pepper. Drizzle with Herbed Vinaigrette. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
