Grilled Vegetable Antipasto Recipe

This grilled vegetable antipasto recipe is a great starter to any barbecue.

Antipasto in Italian means “before the meal”, and is an apt description for the delicious antipasto salad starters served in Italian restaurants worldwide.

I find that grilled vegetable antipasto makes a delicious starter to any outdoor meal, and is always loved by everyone. While not technically an antipasto salad recipe, this method of grilling vegetables is very quick and easy to make, and the grilling process adds so much taste and flavor that even kids love them.

How to: Grilled vegetable antipasto

Just about any vegetable is perfect for the grill. As a basic rule of thumb, you should cut the vegetable into consistently-sized pieces so they have the same grilling time. Soak the vegetables in cold water for about 30 minutes to keep them from drying out, pat dry, brush lightly with oil (I prefer olive oil) so they don’t stick to the grill – and place on the grill.

Here are some antipasto recipe favorites:

Corn on the cob: Pull back the husks but don't remove. Cut off the end of the silk and soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.

Skewered mushrooms: This is best with large, fleshy mushrooms. Rinse off dirt and pat dry. Brush with oil and grill for 6-8 minutes., turning halfway through. Take care not to leave on the grill for too long.

If you have smaller mushrooms, follow the same process as above, except do not skewer and instead use a grill basket or topper.

Bell peppers: Cut off the top, remove stem and seeds and the white ribs. Slice to size, rub with oil and grill for 2-3 minutes each side or until ready.

Chili peppers: Brush with oil and grill whole, 2-3 minutes each side or until done.

Onions: Remove skin and cut a large into approximate ½ inch thick slices. Brush lightly with oil and place grill for 2-4 minutes per side, or until done.

Zucchini: Slice lengthwise into ½ inch slices. Brush with oil and grill 2-4 minutes per side, or until done.

Tomatoes: Slice a large tomato into 1 inch slices. Coat lightly with oil and grill each side 2-4 minutes or until done. Another method is to halve a tomato, coat lightly with oil and place open face down on the grill for 2-4 minutes.