Grilled Vegetable Antipasto

  • Yield: 8 to 10 servings

If you like, sprinkle some of the vegetables, such as the eggplant or peppers, with crumbled feta cheese or queso blanco.


Churrasco Sauce:
2cups roughly chopped flat-leaf parsley
1cup cilantro
2tablespoons chopped fresh oregano
1cup extra-virgin olive oil
1/4cup red wine vinegar
2tablespoons water
1 jalapeno pepper, seeded
Salt, to taste
Balsamic Marinade:
1/2cup extra-virgin olive oil
Juice of 1 lemon
Juice of 2 sour oranges or 1/4 cup bottled sour orange juice
1/4cup balsamic vinegar
1/4cup soy sauce
2 garlic cloves, minced
2tablespoons chopped fresh oregano
1/2teaspoon crushed red pepper flakes
Vegetable Mix:
Salt, to taste
1 (2-pound) wedge calabasa squash, unpeeled, cut into 2-inch-wide sections
1pound asparagus, ends trimmed
1large bulb fennel, halved
2 red bell peppers, seeded and quartered
2 green bell peppers, seeded and quartered
2 yellow squash, halved lengthwise
1medium zucchini, halved lengthwise
1large eggplant, unpeeled, cut lengthwise into 1/2-inch-thick steaks
Churrasco Sauce (recipe given)


  1. To make the Churrasco Sause: In a blender or a food processor fitted with metal blade, process or blend all ingredients until smooth. Sauce can be made up to two days before serving and refrigerated.
  2. To make marinade: Combine all ingredients in a large nonreactive mixing bowl.
  3. To make vegetables: Bring a pot of salted water to a boil. Blanch wedges of calabasa squash 3 minutes until about halfway cooked. Remove from water and place on a plate. Brush with marinade.
  4. Blanch asparagus in same water. After 2 minutes, remove spears from water and plunge them into ice water to stop cooking and preserve the bright green color. Then brush with marinade.
  5. Lastly, boiled fennel halves 2 minutes before cooling them on a plate and brushing with marinade.
  6. Place peppers, yellow squash, zucchini and eggplant into marinade and toss . Allow all vegetables to marinate 30 minutes.
  7. Grill vegetables over medium heat 3 to 4 minutes per side on a gas grill or over coals. If you don’t have a grill, broil vegetables under a hot broiler element 6 to 7 minutes per side until lightly browned and tender. Arrange vegetables on a large platter by contrasting color in rows or piles. Serve with Churrasco Sauce.

Nutritional Info *per serving

  • Calories 325
  • Fat 25g
  • Cholesterol 0mg
  • Sodium 213mg
  • Carbohydrate 25g
  • Fiber 6.5g
  • Protein 4.5g