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GRILLED ANTIPASTO IN ENDIVE BOATS

recipes




GRILLED ANTIPASTO IN ENDIVE BOATS

2/3 cup of balsamic vine - (150ml)
2 6-ounce jar of artichoke hearts - (350ml)
2 medium sweet red peppers sliced into 1-inch pieces
2 medium sweet yellow peppers sliced into 1-inch pieces
16 small whole or 8 medium h 828e46i alved cipollini or 16 pearl onions
16 large crimini or button mushrooms caps
4 ounces of feta cheese sliced into thin, short strips - (125ml)
cup of black olives - (60ml)
1/3 cup of fresh parsley - (75ml)
Salt and pepper - to taste
8 long metal skewers




In a sauce pan, bring the balsamic vinegar to boil. Let simmer for 5 minutes uncovered or until the vinegar reduced to 6 tablespoons - (90ml) and set aside to cool. Drain artichoke, reserving 4 tablespoons (60ml) of artichoke juice and set aside.

Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a inch space between each vegetable.

In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mixture evenly of the vegetable skewers.



Preheat grill to a medium heat and grill directly over heat with cover closed for 8 to 10 minutes or until vegetables are tender. Turning only once but brushing frequently with the remaining vinegar mixture.

Once vegetables are grilled remove from skewers and place in a large salad bowl. Add drained artichoke, cheese, black olives, basil, parsley and season with salt and pepper, toss gently to combine all ingredients.

Serve and enjoy!

Yields: 10-12 servings










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