Ingredients
-
1/2
-
1/4
-
1
-
1/2
-
1/4
-
16
-
16
-
12
-
10
-
16
-
1
-
2
-
2
-
-
12
Directions
Easy Grilled Antipasto Platter, So, so good Serves 8 as appetizers or 4 for a main dish
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Steps
|
1
Done
|
Preheat Grill. |
|
2
Done
|
Whisk Together Olive Oil, Lemon Juice, Rosemary, Salt and Pepper and Set Aside. |
|
3
Done
|
Thread 4 Scallops on Each of 4 Skewers. |
|
4
Done
|
Thread 4 Shrimp on Each of 4 Skewers. |
|
5
Done
|
Thread 6 Mushrooms on Each of 2 More Skewers. |
|
6
Done
|
Cut Bacon in Half Crosswise. |
|
7
Done
|
Wrap 2 Asparagus Spears Together With Strip of Bacon and Secure With Toothpick. Repeat With Remaining Spears. |
|
8
Done
|
Wrap Each Artichoke Heart in Strip of Bacon and Thread Onto Remaining 2 Skewers. |
|
9
Done
|
Place All Skewers, Pepper Strips, Zucchini Slices, Artichoke Hearts and Asparagus Spears on Baking Sheet. |
|
10
Done
|
Reserve 1/4 Cup of Lemon Baste. |
|
11
Done
|
Brush Remaining Baste on Skewers and Vegetables, Coating All Sides. |
|
12
Done
|
Grill 7-12 Minutes or Until Seafood Firms Up and Turns Opaque, Vegetables Are Done, and Bacon Crisps Up, Turning Occasionally. Rotate Items on Grill as Need to Ensure Even Doneness. |
|
13
Done
|
Items Will Be Done at Different Times, Remove to Platter as They Get Done. |
|
14
Done
|
Drizzle Remaining Lemon Baste Over All. |
|
15
Done
|
Serve With Lemon Wedges, Hot or at Room Temperature. |
