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Receta Grilled Antipasto In Endive Boats
by Global Cookbook

Grilled Antipasto In Endive Boats
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Ingredientes

  • 2/3 c. balsamic vine - (150ml)
  • 2 x 6-oz jar of artichoke hearts - (350ml)
  • 2 x medium sweet red peppers sliced into 1-inch pcs
  • 2 x medium sweet yellow peppers sliced into 1-inch pcs
  • 16 x small whole or possibly 8 medium halved cipollini or possibly 16 pearl onions
  • 16 x large crimini or possibly button mushrooms caps
  • 4 ounce feta cheese sliced into
  • 1/4 c. black olives - (60ml)
  • 1/3 c. fresh parsley - (75ml)
  • 1 x salt and pepper - to taste
  • 8 x long metal skewers

Direcciones

  1. In a sauce pan, bring the balsamic vinegar to boil. Let simmer for 5 min uncovered or possibly till the vinegar reduced to 6 Tbsp. - (90ml) and set aside to cold. Drain artichoke, reserving 4 Tbsp. (60ml) of artichoke juice and set aside.
  2. Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a 1/4 inch space between each vegetable.
  3. In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mix proportionately of the vegetable skewers.
  4. Preheat grill to a medium heat and grill directly over heat with cover closed for 8 to 10 min or possibly till vegetables are tender. Turning only once but brushing frequently with the remaining vinegar mix.
  5. Once vegetables are grilled remove from skewers and place in a large salad bowl. Add in liquid removed artichoke, cheese, black olives, basil, parsley and season with salt and pepper, toss gently to combine all ingredients.
  6. Serve and enjoy!