Grilled Antipasto Platter

Grilled Antipasto Platter Recipe

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Angela Pietrantonio


I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here!

Recipe Source~ Country Italian Cooking

★★★★★ 2 votes
8 appetizers
45 Min
15 Min


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16 medium
16 medium
mushrooms (about 1 inch diameter)
3 oz
thinly sliced prosciutto or deli-style ham
slender asparagus spears
1 jar(s)
(6 1/2oz.) marinated artichoke hearts,drained
2 medium
zucchini, cut lengthwise into slices
1 large
or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips


1/2 c
olive oil
1/4 c
lemon juice
1/2 tsp
1/4 tsp
black pepper

How to Make Grilled Antipasto Platter


  • 1Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.
  • 2Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
  • 3Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
  • 4Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature.

    6 points per serving

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