Grilled Antipasto Platter

Grilled Antipasto Platter

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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


  • 16 medium
  • 16 medium
  • 12
    mushrooms (about 1 inch diameter)
  • 3 oz
    thinly sliced prosciutto or deli-style ham
  • 16
    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


  1. Soak 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.
  2. Place 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.
  3. Grill 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.
  4. Remove 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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