Grilled Antipasto Recipe
Ingredients
| Steak sauce | 2/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Dried basil leaves | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Scallops | 16 Medium | |
| Shrimp | 16 Medium, deveined | |
| Mushrooms | 12 | |
| 2 ounces thinly sliced cooked roast beef or ham | ||
| Eggplant | 16 | |
| 1 (6 1/2-ounce) jar marinated artichoke hearts, drained | ||
| 1 red bell pepper, thickly sliced | ||
| Lettuce leaves and lemon wedges, for garnish | ||
Directions
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside.
Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto each of 2 skewers.
Cut roast beef or ham into 3x1-inch strips; wrap around eggplant strips and secure with wooden toothpick.
Wrap remaining beef or ham around artichoke hearts; thread onto remaining 2 skewers.
Place skewers, eggplant bundles and pepper slices on baking sheet; brush with steak sauce mixture.
Grill over medium heat for 7 to 10 minutes or until seafood is opaque and vegetables are tender, turning and basting several times.
Remove each item from grill as it is done; place on large lettuce-lined serving platter.
Serve garnished with lemon wedges if desired.
In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside.
Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto each of 2 skewers.
Cut roast beef or ham into 3x1-inch strips; wrap around eggplant strips and secure with wooden toothpick.
Wrap remaining beef or ham around artichoke hearts; thread onto remaining 2 skewers.
Place skewers, eggplant bundles and pepper slices on baking sheet; brush with steak sauce mixture.
Grill over medium heat for 7 to 10 minutes or until seafood is opaque and vegetables are tender, turning and basting several times.
Remove each item from grill as it is done; place on large lettuce-lined serving platter.
Serve garnished with lemon wedges if desired.
Chef
