Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Antipasti, which is plural for antipasto, is an Italian starter or appetizer course. Often time, it has meats, olives, and cheeses in addition to vegetables. This version, though, is a celebration of farmers’ market vegetables.

Buy your ingredients at your favorite Farmers Market! 


about the Grilled Vegetable Antipasti Platter

I concluded early on in my grilling adventures that properly grilling vegetables is a feat of timing. You have quick-cooking vegetables like zucchini and peppers and long-cooking vegetables like potatoes, cauliflower, beets, etc. They don’t work together on the grill, and I realized I usually roasted anything long-cooking in my oven. Of course, I’m a big fan of roasting, but I am also a big fan of “grilled” flavor.

For the Grilled Vegetable Antipasti Platter, I decided to turn to my microwave for par-cooking. I’m always happy to use my microwave for something other than reheating my tea. So I put together a grilling guide with microwave par-cooking times. Remember, microwaves vary in power; you’ll need to experiment a little and document the times for your microwave. The beauty of this technique is you can finish the vegetables on the grill and build your platter. You’ll still capture all of the grilling flavors.

The other thing to note in the grilling guide is the after-marinade. While meats, fish, and poultry benefit from marinating before grilling, vegetables don’t absorb much, if any, of a marinade. But after grilling, they absorb the marinade and all of its’ flavor immediately. It’s the perfect time to introduce acid and herbs. Note that the marinade recipe has no salt and pepper in it because you’ve already seasoned the vegetables right before you put them on the grill.

putting the Grilled Vegetable Antipasti Platter together

I love assembling the Grilled Antipasti Platter by grouping the vegetables and serving them with extra marinade and an additional sauce. The Sambal Mayo recipe is one of my favorite condiments to have on hand. We use it for all vegetables, eggs, meats, sandwiches, and anything else we can think of to put it on. I know you’ll love it. You can control the heat by adjusting the amount of sambal.


Eat well and have fun!

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

Fresh Asparagus Tips
Snap Peas
cherry tomatoes

I hope you love this recipe! 

If you want more recipes, Join The Club!!!


Need some ideas? Try these:

Spring Green Minestrone

Roasted Vegetable Sandwich

Spring Pea and Ricotta Salad

Buon Appetito!

Step by Step Instructions

dressed grilled vegetables

Grilled Vegetable Guide

© Chef Laura Bonicelli
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Course MM-Blue, Sides
Cuisine American


  • =====marinade=====
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic -- minced
  • 3 tablespoons freshly squeezed lemon juice or lime juice
  • 1/4 cup chopped fresh basil leaves or herb of your choice
  • =====
  • extra-virgin olive oil


  • Make the marinade by mixing the ingredients listed. Note: This marinade is to be used on the vegetables AFTER they are cooked.
  • Prep the vegetables you are using:
  • * potatoes, yams, sweet potatoes--microwave 5 to 6 minutes until a knife goes through easily; cut into 1/2-inch slices or cube
  • * whole or chunk carrots--microwave 4 minutes until a knife goes through easily
  • * cauliflower or broccoli florets--microwave 2 minutes; they will still be fairly hard
  • * beets--microwave 5 to 6 minutes until a knife goes through easily', cut into 1/2-inch slices or cube
  • * corn on the cob, in husk--microwave 2 minutes
  • * other vegetables are cut into pieces, but are not cooked before grilling
  • Lightly oil with extra-virgin olive oil and season vegetables with Kosher salt and pepper before grilling.
  • Grill the vegetables you are using in a single layer on your grill pan or in a grill basket.Cook all vegetables for 3 to 4 minutes on the first side, then flip and continue to grill for the total grilling time listed in this chart below:
  • Total Cooking Time:
  • *Peppers, Onions, Cauliflower and Broccoli: 8-10 minutes
  • *Eggplant, squash, zucchini, mushrooms, beets, yams, sweet potatoes, and carrots: 7-8 minutes
  • *Corn on the cob: 5-6 minutes
  • *Asparagus, romaine, green onions, beans, peas, and tomatoes: 4-6 minutes
  • Toss the grilled vegetables with the marinade and serve.

Print - members only.  Please log in or JOIN HERE!

Keyword basil, herbs, lemon
Tried this recipe?Let us know how it was!

Sambal Mayo

© Chef Laura Bonicelli
Sambal Mayo makes a great dip for Asiago Fries or grilled vegetables. We also love it as a topping for a fried egg sandwich."
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 minutes
Total Time 10 minutes
Course MM-Blue, Sauces, Dressings, other
Cuisine American
Servings 16
Calories 128 kcal


  • food processor


  • 1 large egg
  • 1 teaspoon dried mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon granulated sugar


  • 1 tablespoon fresh lemon juice


  • 1 cup canola or vegetable oil


  • 2 teaspoons Sambal Oelek


  • In a food processor fitted with a steel blade, whirl eggs, mustard, salt, and sugar for 1 minute.
  • Add lemon juice and whirl for 30 seconds more.
  • Add the oil slowly through the feed tube. Continue to whirl for 45 seconds. Scrape down sides and pulse 3 times to make sure everything is combined.
  • Remove to a bowl; stir in the sambal.
  • Store in an airtight container in the fridge for 5 to 7 days.

Print - members only.  Please log in or JOIN HERE!


Calories: 128kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 10mgSodium: 77mgPotassium: 4mgSugar: 1gVitamin A: 15IUCalcium: 2mgIron: 1mg
Keyword eggs, mayonnaise
Tried this recipe?Let us know how it was!

More Recipes

Mexican Farro Bowl

Mexican Farro Bowl

By: Chef Laura Bonicelli My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.The Nutritional Powerhouse Base🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional...

BTS Podcast – How to Run a Sustainable Kitchen

BTS Podcast – How to Run a Sustainable Kitchen

Season 2, Episode 4 How To Run A Sustainable KitchenIntroduction:  "How to Run a Sustainable Kitchen" Sustainability in the kitchen is becoming increasingly important as we strive to reduce our impact on the environment. It’s a difficult thing to do, but It’s not...

Grilled Miso Snap Peas

Grilled Miso Snap Peas

Take me to the lesson Grilled Miso Snap Peas The miso, sambal, and vinegar provide a unique savory flavor and spice to the delicious charred beans." 2 tablespoons white miso1 teaspoon sambal1 teaspoon rice wine vinegar1/4 teaspoon kosher salt=====canola cooking...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest