Grilled Antipasto Skewers
Not really onions at all--but sometimes called wild onions--cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh cipollini are available mostly in late summer and fall. If you can't find them at your supermarket, check at Italian markets.
1/3 cup balsamic vinegar
1 6-1/2 ounce jar marinated artichoke hearts
1 medium red sweet pepper, cut into 1-inch pieces
1 medium yellow sweet pepper, cut into 1-inch pieces
8 small whole or 4 medium cipollini, halved, or 8 pearl onions
8 large crimini or button mushrooms, stems removed
2 ounces provolone cheese, cut into thin short strips
1/4 cup snipped fresh basil
In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until vinegar is reduced to 3 tablespoons. Set aside to cool. Drain artichoke hearts, reserving 2 tablespoons liquid; set
aside. On 4 long metal skewers alternately thread peppers, cipollini, and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine reduced vinegar and reserved artichoke liquid. Brush half of the vinegar
mixture over vegetables. Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender, turning once and brushing often with remaining vinegar mixture.
Remove vegetables from skewers and transfer to a large bowl; add drained artichokes, cheese, and basil. Season with salt and pepper to taste. Toss gently to combine.
Makes 6 servings.
Not really onions at all--but sometimes called wild onions--cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh cipollini are available mostly in late summer and fall. If you can't find them at your supermarket, check at Italian markets.
1/3 cup balsamic vinegar
1 6-1/2 ounce jar marinated artichoke hearts
1 medium red sweet pepper, cut into 1-inch pieces
1 medium yellow sweet pepper, cut into 1-inch pieces
8 small whole or 4 medium cipollini, halved, or 8 pearl onions
8 large crimini or button mushrooms, stems removed
2 ounces provolone cheese, cut into thin short strips
1/4 cup snipped fresh basil
In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until vinegar is reduced to 3 tablespoons. Set aside to cool. Drain artichoke hearts, reserving 2 tablespoons liquid; set
aside. On 4 long metal skewers alternately thread peppers, cipollini, and mushrooms, leaving a 1/4-inch space between pieces. In a small bowl combine reduced vinegar and reserved artichoke liquid. Brush half of the vinegar
mixture over vegetables. Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender, turning once and brushing often with remaining vinegar mixture.
Remove vegetables from skewers and transfer to a large bowl; add drained artichokes, cheese, and basil. Season with salt and pepper to taste. Toss gently to combine.
Makes 6 servings.
