Grilled Vegetable Antipasto with Herbed Chevre and Crostini

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup balsamic vinegar 
• 6 servings parsley fresh
• 1 tablespoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 6 servings safflower oil for oiling the grill
• 6 servings sea salt to taste
• 2 tablespoons basil mixed fresh chopped
• 5  basil fresh very thin cut into strips (chiffonade)
• 1 tablespoon optional: dill fresh chopped
• 0.3 cup herbs: rosemary mixed fresh such as thyme, rosemary, and dill chopped
• 2 tablespoons parsley fresh chopped
• 1  juice of lemon 
• 1  crusty baguette thin
• 8 ounce goat cheese 
• 0.3 cup olive oil 
• 0.5 cup olive oil 
• 2  bell pepper red cored seeded cut into 2-inch strips
• 1  onion red cut into 1/2-inch-thick rounds
• 0.3 cup safflower oil 
• 6 servings pepper black freshly ground to taste
• 7  spring onion trimmed
• 0.3 cup sun-dried olives 
• 2  tomatoes ripe cut into 1/2-inch slices
• 2 tablespoons butter unsalted melted
• 2  to 3 sized squashes yellow cut into 1/2-inch slices lengthwise
• 2  zucchini cut into 1/2-inch slices lengthwise

Equipment

• bowl
• oven
• whisk
• plastic wrap
• baking pan
• grill

Directions

1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended.
3. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture.
4. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
5. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened.
6. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
7. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter.
8. Add a slice of chevre on the side of the vegetables.
9. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place.
10. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
11. Makes 25 to 30 crostini
12. Preheat the oven to 400 degrees
13. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
14. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
15. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
16. Let cool completely, then store in an air-tight container up to 1 week.
17. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
18. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
19. Mix the parsley and pepper together on a plate.
20. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
21. Remove the log from the refrigerator and unwrap.
22. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
23. Book, using the USDA Nutrition Database