Grilled Antipasto in Endive Boats Recipe

This Grilled Antipasto in Endive Boats recipe combines smoky grilled vegetables with artichoke hearts, feta, black olives, fresh herbs, and a reduced balsamic dressing for a colourful and flavourful appetizer. Featured on License to Grill with Rob Rainford, this easy antipasto is perfect for parties, backyard gatherings, and shared summer meals.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Grilled Antipasto in Endive Boats recipe appears in episode 1013 and reflects the show’s fresh, approachable style of outdoor entertaining.

On License to Grill, Rob Rainford often takes familiar appetizer ideas and gives them a barbecue twist, and this dish does exactly that with classic antipasto ingredients. Sweet red and yellow peppers, cipollini onions, and mushrooms are threaded onto skewers and grilled until tender, bringing a smoky element to a dish that is usually served cold or marinated.

The “endive boats” presentation makes the dish especially suited to entertaining. Crisp endive leaves provide a fresh, slightly bitter base that balances the richness of the feta, olives, and balsamic-coated vegetables while also turning the antipasto into an easy handheld appetizer.

Ingredients

• 2/3 cup of balsamic vine – (150ml)
• 2 6-ounce jar of artichoke hearts – (350ml)
• 2 medium sweet red peppers sliced into 1-inch pieces
• 2 medium sweet yellow peppers sliced into 1-inch pieces
• 16 small whole or 8 medium halved cipollini or 16 pearl onions
• 16 large crimini or button mushrooms caps
• 4 ounces of feta cheese sliced into thin, short strips – (125ml)
• ¼ cup of black olives – (60ml)
• 1/3 cup of fresh parsley – (75ml)
• Salt and pepper – to taste
• 8 long metal skewers

Method

• In a sauce pan, bring the balsamic vinegar to boil. Let simmer for 5 minutes uncovered or until the vinegar reduced to 6 tablespoons – (90ml) and set aside to cool. Drain artichoke, reserving 4 tablespoons (60ml) of artichoke juice and set aside.
• Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a ¼ inch space between each vegetable.
• In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mixture evenly of the vegetable skewers.
• Preheat grill to a medium heat and grill directly over heat with cover closed for 8 to 10 minutes or until vegetables are tender. Turning only once but brushing frequently with the remaining vinegar mixture.
• Once vegetables are grilled remove from skewers and place in a large salad bowl. Add drained artichoke, cheese, black olives, basil, parsley and season with salt and pepper, toss gently to combine all ingredients.
• Serve and enjoy!

Serving Suggestions

These Grilled Antipasto in Endive Boats make an excellent appetizer for parties, summer barbecues, or casual outdoor entertaining. The crisp endive leaves contrast beautifully with the tender grilled peppers, mushrooms, and onions, while feta and olives add rich, salty flavour.

For a larger appetizer spread, serve the endive boats alongside grilled seafood, crostini, marinated vegetables, or a simple cheese platter. They also work well as part of a Mediterranean-inspired meal with grilled chicken, lamb, or fish.

If serving buffet-style, keep the antipasto mixture in a bowl and arrange the endive leaves separately so guests can assemble their own portions.

Final Thoughts

This Grilled Antipasto in Endive Boats recipe combines smoky vegetables, tangy balsamic, salty feta, olives, and fresh herbs in a colourful and easy-to-serve appetizer. The reduced balsamic dressing gives the vegetables a sweet-tart glaze, while the reserved artichoke liquid adds another layer of savoury flavour. Grilling the peppers, onions, and mushrooms creates char and depth without making the dish heavy.

Whether offered as a starter, small plate, or party appetizer, this Grilled Antipasto in Endive Boats delivers bright colour, smoky vegetables, creamy feta, and bold Mediterranean-inspired flavour.

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