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Grilled Italian Antipasti. 

Grilled Italian Antipasti. 
© 2022 Le Creuset
Home Food & Drinks Recipes Cooking Grilled Italian Antipasti

Grilled Italian Antipasti

Vegetarian

Prepare these delicious vegetables on the barbecue or in your griddle pan and enjoy the particularly intense aroma.

Ingredients (2 servings)
1 head of broccoli, cut into long slices
4 small zucchini, cut lengthwise into very thin slices
2 red bell peppers, seeded and cut into long strips
1 red onion, sliced into thin rings
splash(es) olive oil
juice of 1 lemon
sea salt and freshly ground black pepper to taste
1 handful capers for serving
1 large focaccia, cut into pieces
  • Brush the prepared vegetables with olive oil, salt and pepper.
  • Heat a square griddle pan over medium-high heat.
  • Once it has reached the required temperature, fry the vegetables one by one in the griddle pan, one type at a time.
  • First griddle the broccoli, then fry the peppers and zucchini in the pan until soft, until the vegetables show the typical grill marks. The pan must not be allowed to get too full.
  • Set the vegetables aside after roasting.
  • Place the chopped red onion in a bowl with the salt.
  • Rub the onions with salt and drizzle with lemon juice. Allow to marinate for a minimum of 20 mins, longer is better.
  • Serve the grilled vegetables with the pickled onions, capers and focaccia.
  • A goat's cheese of your choice or a soft, creamy ricotta also tastes great with this.

Recipe © 2022 Le Creuset – lecreuset.com

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