Grilled Antipasto Platter


Recipe courtesy of Perfect One-Dish Dinners by Pam Anderson

Serves 8

  • 2 lbs Italian sausage, sweet or hot
  • 2 lbs shrimp, unpeeled threaded onto skewers
  • 1/2 cup olive oil
  • 3 baby eggplants, untrimmed, sliced lengthwise into quarters
  • 3 medium zucchini, untrimmed, sliced lengthwise into quarters
  • 3 yellow bell peppers, sliced lenghtwise into quarters
  • 8 large plum tomatoes, halved lengthwise
  • 1/2 cup black olives, e.g. kalamata
  • 1 lemon
  • 1 teaspoon oregano
  • 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

Grilled Antipasto Platter

Click image to enlarge


Bring sausage and 2/3 cup water to a boil in a covered large skillet over high heat. Continue to cook until sausages lose their raw color and water evaporates, about 5 minutes. Remove and set aside.

Brush skewered shrimp with 2 tablespoons of olive oil. Toss eggplants, zucchini, peppers and tomatoes with remaining 6 tablespoons of olive oil and season with salt and pepper.

Meanwhile, heat your gas grill with all burners on high for at least 10 minutes. Once grill is hot enough place eggplants and peppers on grate; cover and grill, turning only once until grill marks form on both sides, about 10 minutes. Arrange on large platter and set aside.

Close grill lid to return girll to temperature between batches, repeat grilling with zucchini, sausages and tomatoes cut side up, turning zucchini and sausages only once (don't turn tomatoes) until zucchini and sausages are grill-marked and tomatoes are soft, about 10 minutes. Add to platter.

Close grill lid return to temperaturre. Grill shrimp turning only once, until grill-marked on both sides, 4 to 5 minutes. Remove shrimp from skewers and add to platter along with olives.

Drizzle the antipasti with remainder of olive oil, squeeze fresh lemon over entire platter and sprinkle with Feta cheese.

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