Grilled Antipasto In Endive Boats

Yields: 10-12 servings

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

Directions

1. 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.
2. Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a ¼ inch space between each vegetable.
3. In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mixture evenly of the vegetable skewers.
4. 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.
5. 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.
6. Serve and enjoy!