Smoldering Vegetable Antipasto Platter

Name: Smoldering Vegetable Antipasto Platter
Cuisine: American
Ingredients: ½ cup chopped fresh parsley; ¼ cup chopped shallots; 2 tablespoons chopped fresh mint; 2 teaspoons chopped fresh rosemary; 1 to 2 tablespoons freshly squeezed lemon juice; 1 to 2 tablespoons chopped capers; ½ teaspoon anchovy paste (optional); Kosher salt or coarse sea salt and freshly ground black pepper to taste; 1 medium to large red bell pepper; 1 medium to large yellow bell pepper; 1 large red onion, halved but unpeeled; 1 medium zucchini; 6 small red-ripe Roma or other plum tomatoes, halved vertically; 6 small red-ripe Roma or other plum tomatoes, halved vertically; Extra-virgin olive oil; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; Shavings of fresh Parmesan cheese (made with a vegetable peeler) (optional); Shavings of fresh Parmesan cheese (made with a vegetable peeler) (optional); Herb sprigs, for garnish

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Here’s a versatile way to show off your prowess with barbecued vegetables. Serve the platter hot or chilled, use it as a light main dish or a starter for a party, and feel free to vary the mix of veggies and herbs. Experiment with other sauces, too, but do use fresh herbs rather than dried in any that feature the herbs as a main flavor.

Ingredients

Salsa Verde

½ cup chopped fresh parsley
¼ cup chopped shallots
2

Americas
United States
Main course
Starter
Gluten-free
Vegan

Method

Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Mix the sauce ingredients in a small bowl and reserve at room temperature.
Prepare the vegetables by coating all of them with olive oil and sprinkling them with salt.
Transfer the vegetables to the smoker and cook the tomatoes for about 30 minutes, then remove th