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GRILLED ANTIPASTO
GRILLED ANTIPASTO
Ingredients
- 1/2 lb (0.25 kg) mild Italian sausages
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, crushed
- 3 cups cauliflower florets
- 1 green bell pepper, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
- 1/2 cup cubed mozzarella cheese
- 1/2 cup pitted ripe olives
- Balsamic Vinaigrette*
Directions
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Grill sausages, turning occasionally, until browned and completely cooked, about 15 – 20 minutes. Transfer sausages to a plate and let stand until cool enough to handle. Slice sausages into 1/4 inch thick pieces; set aside.
- Combine oil and garlic. Add cauliflower and bell peppers; toss to coat. Place vegetable mixture in a grill wok or on a grill topper. Grill vegetable mixture over medium heat on natural gas barbecue, stirring occasionally, until vegetables are tender and lightly browned.
- Combine sausages, vegetable mixture, cheese and olives in a bowl. Add Balsamic Vinaigrette and toss to coat. Let stand for 5 minutes before serving.
Nutritional analysis per serving:
395 calories, 30.3 g fat, 17.1 g protein, 13.9 g carbohydrate, 3.8 g fibre, 778 mg sodium
*Ingredient not included in nutritional analysis.
BALSAMIC VINAIGRETTE
Ingredients
- 1/4 cup balsamic vinegar
- 3 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh parsley
- 1/2 tsp freshly ground pepper
- 1/4 tsp salt
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1 tbsp drained capers
Directions
- Whisk together vinegar, basil, oregano, parsley, pepper, salt and garlic until combined. Gradually whisk in oil until blended. Stir in capers. Cover and refrigerate until serving. Stir before using.