This is a fantastic antipasti plate of grilled vegetables to enjoy with your friends and family!
A grill basket is the only special, culinary equipment needed for this recipe.
For the Extra Virgin Olive Oil Marinade:
2 cloves of Garlic, minced
1 Green Onion, finely chopped
1 teaspoon of Coarse Salt
2 tablespoons of fresh Lemon Juice
¼ cup of Basil Leaves, chopped
½ teaspoon of Pepper, freshly ground
3 tablespoons of Extra Virgin Olive Oil
For the Grilled Vegetable Salad:
1 Zucchini, sliced length-wise
1 Yellow Squash, sliced length-wise
12 Asparagus Spears
1 Red Onion, sliced in 1/4-inch slices
2 cups of Baby Portobello Mushrooms, sliced in 1/4 inch slices
12 Cherry Tomatoes, sliced in half
¼ cup of Kalamata Olives, pitted and coarsely chopped
Extra Virgin Olive Oil (as needed to coat the vegetables before grilling)
Salt and Pepper, freshly ground and to taste
To Prepare the Extra Virgin Olive Oil Dressing:
In a bowl, whisk all ingredients together, except the extra virgin olive oil. Once it is full mixed, slowly drizzle in the extra virgin olive oil. Once it is completely integrated, set it aside.
To Prepare the Grilled Vegetable Salad:
Preheat your grill to a medium high heat; put your grill basket on the grill at the same time. Drizzle some of the extra virgin olive oil over all the vegetables, so that they are lightly coated. Season the vegetables with salt and pepper. Grill the tomatoes and mushrooms in the grill basket and place the other vegetables on the grill. Grill for a few minutes on each side (until lightly charred). Remove all of the vegetables from the grill and let them cool. Place the vegetables on a platter and drizzle with the extra virgin olive oil dressing for grilled vegetables. Then, sprinkle the Kalamata olives on top and serve.