Photo: K8
Grilled Vegetable Antipasto with Herbed Chevre and Crostini
32 ingredients
Serves 6-8
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Estimated Nutrition (whole recipe, rough)
493
Calories
5g
Protein
40g
Fat
32g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Safflower oil or canola oil, for oiling the grill
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 5 fresh basil leaves, cut into very thin strips (chiffonade)
- 2 zucchini, cut into 1/2-inch slices lengthwise
- 2 yellow squash, cut into 1/2-inch slices lengthwise
- 1 red onion, cut into 1/2-inch-thick rounds
- 2 red bell peppers, cored, seeded, and cut into 2-inch strips
- 7 scallions, trimmed
- Salt and freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 2 ripe tomatoes cut into 1/2-inch slices
- 1 recipe Herbed Chevre (recipe follows)
- 1 recipe Herbed Balsamic Vinaigrette (recipe follows)
- Fresh parsley and fresh basil, to garnish, optional
- Crostini (recipe follows)
- 1 long, thin, good-quality baguette
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon freshly ground black pepper
- Kosher salt or coarse sea salt to taste
- 1/3 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons mixed chopped fresh basil, parsley, and thyme
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/3 cup canola or safflower oil
- 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
- 1 tablespoon freshly ground black pepper
- One 8-ounce mild, creamy chevre log
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes