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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!

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Snap Peas
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I hope you love this recipe! 

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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

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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 (Note: eggplant should be salted on both sides and set aside for a minimum of 30 minutes)
  • 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.

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Keyword basil, herbs, lemon
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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

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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.

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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!

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