* GRILLED VEGETABLE ANTIPASTI

INGREDIENTS:

MARINADE
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

GRILLED VEGETABLES
2 Portabella mushrooms, trimmed and cut into 6 wedges
1 yellow zucchini, trimmed and cut into 1/2 inch slices
1 green zucchini, trimmed and cut into 1/2 inch slices

ROASTED GARLIC
1 head colossal garlic
Extra virgin olive oil
Salt and freshly ground pepper

PESTO
1/2 cup pine nuts
3 cups loosely packed fresh basil leaves
3 large cloves garlic
1/4 cup coarsely grated Parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
3 tablespoons Balsamic vinegar
15 cherry tomatoes
1/2 cantaloupe, sliced into 6 wedges
1/4 pound prosciutto, thinly sliced

GARNISH
6 bread sticks of your choice
Frisée lettuce

PREPARATION:

In a small bowl, mix all ingredients for marinade. Place mushrooms in a small flat dish and pour marinade over. Refrigerate for at least 3 hours. Reserve a little marinade for remaining vegetables.

Preheat oven to 325 degrees.

To roast garlic, cut head into six 1/2-inch- thick slices. Rub with some oil and season to taste. Place in an ovenproof dish, sprinkle with a little water, and cover with aluminum foil. Roast for 30 minutes or until tender.

For pesto, in a small skillet over high heat, toss pine nuts, taking care not to burn them.

In a food processor, combine garlic, basil, and pine nuts. Process until finely chopped. Add cheese, salt and pepper. With motor on low speed, slowly add olive oil a little at a time, processing until well blended and stopping several times to scrape down the sides.

TO GRILL THE VEGETABLES:
Outdoor grill: Heat to medium high. Brush cut sides of vegetables with remaining marinade and place on grill. Cook each slice for 3 to 5 minutes, turning only once. Remove from grill and set aside.

Indoor grill: Lightly oil a grill pan. Set temperature to medium/high heat. Brush cut sides of vegetables with remaining marinade and place on pan. Cook each slice for approximately 5 minutes, turning only once. Remove and set aside.

In a mixing bowl, combine oil and vinegar, add tomatoes, salt and pepper to taste. Toss well.

Wrap cantaloupe with prosciutto.

To serve, arrange grilled vegetables, cantaloupe, Balsamic tomatoes, and roasted garlic on chilled plates.

Drizzle with pesto and garnish with bread sticks and bouquet of frisée.

Serves 6.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: