Chilled Grilled Garden Antipasti
4 Portobello Mushroom Caps
1 Yellow Squash
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Red Bell Pepper
1 lb. Asparagus
1 can Artichoke hearts, quartered (not pictured- I forgot!)
1 lb. Grape or Cherry Tomatoes
Your choice of Italian Meats/Cheeses
1/4 cup Basil Chiffonade
Whole Basil leaves for garnish
Brush mushroom caps with olive oil and sprinkle lightly with salt and pepper. Grill on medium until cooked through. Remove to a plate and allow to cool before slicing into finger-food-sized pieces.
Slice eggplant, zucchini, squash, and peppers into 1/4 to 1/2 inch slices, and remove tough ends of asparagus. Brush all vegetables except tomatoes with olive oil, season with S&P, and grill lightly over medium-high heat, turning each slice only once. Arrange cooked veggies on a platter. Refrigerate for several hours to chill.
Just before serving, add tomatoes, meats & cheeses, and basil garnish to the platter.