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Grilled Antipasto Recipe
|Steak sauce||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Scallops||2⁄3 Pound (Medium Ones)|
|Shrimp||3⁄4 Pound, shelled and deveined (About 16 In Number)|
|Thinly sliced cooked roast beef/Ham||2 Ounce|
|Eggplant strips||16 (2 X 1/2 Inch Strips)|
|Marinated artichoke hearts||6 1⁄2 Ounce, drained (1 Jar)|
|Red bell pepper||1 , thickly sliced|
|Lettuce leaves||4 Ounce (For Garnish)|
|Lemon wedges||4 (For Garnish)|
Calories 235 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 54 mg
Sodium 312.7 mg13%
Total Carbohydrates 35 g11.6%
Dietary Fiber 17.3 g69%
Sugars 15 g
Protein 17 g33.2%
Vitamin A 25.2% Vitamin C 52.9%
Calcium 8% Iron 12.9%
*Based on a 2000 Calorie diet
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.