Grilled Vegetable Antipasti Tray With Herb Vinaigrette

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 12 ounces fingerling potatoes or 12 ounces new potatoes, small in size
• 8 ounces asparagus spears, fresh
• 6 -8 roma tomatoes, small and halved lengthwise
• 9 cups salad greens, torn
• 3 ounces hard salami, cut into thin strips
• 1 ounce parmesan cheese, shaved
• 1/3 cup olive oil
• 1/3 cup wine vinegar
• 2 tablespoons shallots, finely chopped
• 2 tablespoons herbs, such as basil, oregano, parsley, etc, snipped
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, freshly ground

Recipe

• 1 in a screw-top jar, combine the last 7 ingredients to make the herb vinaigrette. cover and shake well.
• 2 scrub potatoes thoroughly and cut in half lengthwise.
• 3 in a large saucepan, cook potatoes, covered, in enough boiling water to cover for 10 minutes or until nearly tender.
• 4 drain and rinse with cold water, drain again and set aside.
• 5 meanwhile, wash asparagus spears and break off woody bases where spears snap easily.
• 6 in a medium skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes.
• 7 drain and rinse with cold water, drain again.
• 8 for a charcoal grill, grill tomatoes, asparagus and potatoes in a grill wok or on the rack of an uncovered grill directly over medium coals, brushing occasionally with 1/4 cup of the herb vinaigarette.
• 9 grill potatoes for 10 to 15 minutes or until just tender, gently tossing or turning occasionally.
• 10 grill asparagus for 3 to 5 minutes or until just tender and browned, tossing or turning once.
• 11 grill tomatoes, cut sides down, for 10 to 12 minutes or until softened and skin is charred.
• 12 (for gas grill, preheat grill, reduce heat to medium and proceed as stated above).
• 13 to serve, arrange greens on a large platter, arrange grilled veggies on top of salad greens.
• 14 top with salami slices and shaved cheese.
• 15 serve with remaining herb vinaigrette dressing.