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grilled antipasto platter

(2 ratings)
mrsjoepie avatar
Recipe by
Angela Pietrantonio
@mrsjoepie
Woonsocket, RI

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking

(2 ratings)
yield 8 appetizers
prep time 45 Min
cook time 15 Min

Ingredients For grilled antipasto platter

  • 16 md
    scallops
  • 16 md
    shrimp
  • 12
    mushrooms (about 1 inch diameter)
  • 3 oz
    thinly sliced prosciutto or deli-style ham
  • 16
    slender asparagus spears
  • 1 jar
    (6 1/2oz.) marinated artichoke hearts,drained
  • 2 md
    zucchini, cut lengthwise into slices
  • 1 lg
    or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
  • LEMON BASTE
  • 1/2 c
    olive oil
  • 1/4 c
    lemon juice
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper

How To Make grilled antipasto platter

  • 1
    Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
  • 2
    Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
  • 3
    Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
  • 4
    Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving
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