Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.


Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

6-8 appetizer portions


  • 1/4 cup extra virgin olive oil

  • 1/4 cup finely chopped fresh basil

  • Squeeze of fresh lemon, plus wedges for serving

  • Salt pepper to taste

  • 6 to 8 small carrots, peeled

  • 1 cup organic snap peas (don’t remove the stems)

  • 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

  • 1 small red bell pepper, seeded and cut into strips

  • 4 tomatoes, cut in half lengthwise

  • 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

  • Basil sprigs, to garnish


  1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

  2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!

Cherry Tomato and Pesto Galettes

Somewhere between a tart and a pizza, the galette is a classic french pastry that can be enjoyed with sweet or savory fillings. Perfect for a home chef approaching pastry for the first time, this galette is packed with great flavors, like rich and creamy chevre and fresh basil.

Cherry Tomato and Pesto Galettes

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active

Servings: 6

Cherry tomato pesto galettes — Stronger Together.jpg


  • 1 1/2 cups whole-wheat pastry flour

  • 1/2 cup unbleached flour

  • 1 teaspoon salt

  • 1 stick unsalted butter, cold

  • 1/2 cup ice water, approximately

  • 1/2 cup prepared pesto sauce

  • 1/2 cup chevre cheese, softened

  • 3 cups cherry tomatoes, halved

  • 1 large egg, lightly whisked

  • 1 tablespoon water

  • 12 fresh basil leaves, slivered


  1. In a large bowl, combine the whole-wheat pastry flour, unbleached flour and salt, and stir to mix. Cut chilled butter into cubes and work the butter into the mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in the ice water. When most of the flour is dampened, start mixing with your hands, gently squeezing the dough to bring it together. If there is still loose flour, drizzle in a tablespoon or two of water, just until you can form a firm dough. Don’t over-mix. Form the dough into a log and divide into 6 equal pieces. Shape each into a disk, place in the bowl, cover with a damp towel, and chill in the refrigerator for about half an hour.

  2. Heat the oven to 400°F. Lightly flour a countertop and take the dough out of the refrigerator. Line two sheet pans with parchment paper. On the floured counter, roll out each dough disk to a 7-inch round. Use a pastry brush dipped in water to dampen the edge of the circle, then roll the edge over to form a small rim. Transfer each dough round to the prepared pan. Repeat with the remaining dough.

  3. On each dough round, gently spread a heaping tablespoon of pesto, then crumble a heaping tablespoon of chevre cheese over it. Cover with cherry tomatoes, cut side up. Sprinkle galettes with any remaining chevre. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Bake for 25 to 30 minutes, until pastry is golden brown and the tomatoes are softened. Let cool on the pan on a rack, and garnish each with slivered basil just before serving.

Serving Suggestion

To complement the mellow flavors of these individual galettes, pair them with a fresh, leafy salad featuring arugula or other peppery greens.