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a colorful grilled vegetable antipasto platter with charred zucchini, peppers, and eggplant, wide horizontal shot, balsamic drizzle, fresh herbs, natural light, shallow depth of field, landscape orientation

Grilled Vegetable Antipasto Platter

Marinated and charred veggies presented as a vibrant platter in the Italian style.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 zucchini sliced
  • 2 bell peppers quartered
  • 1 eggplant sliced
  • 8 oz mushrooms
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp Italian seasoning

Method
 

  1. Heat a grill or grill pan to medium-high.
  2. Toss all the vegetables with olive oil, balsamic, and Italian seasoning.
  3. Grill the vegetables in batches, 3 to 4 minutes per side, until charred and tender.
  4. Arrange the grilled vegetables on a large platter.
  5. Drizzle with extra balsamic and a sprinkle of salt before serving.

Notes

Serve at room temperature alongside crusty bread and olives.