Name: Grilled Vegetable Antipasto with Herbed Chevre and Crostini
Yield: Serves 6-8
Ingredients: Safflower oil or canola oil, for oiling the grill; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 5 fresh basil leaves, cut into very thin strips (chiffonade); 2 zucchini, cut into 1/2-inch slices lengthwise; 2 yellow squash, cut into 1/2-inch slices lengthwise; 1 red onion, cut into 1/2-inch-thick rounds; 2 red bell peppers, cored, seeded, and cut into 2-inch strips; 7 scallions, trimmed; Salt and freshly ground black pepper to taste; 1/4 cup sun-dried tomatoes; 2 ripe tomatoes cut into 1/2-inch slices; 1 recipe Herbed Chevre (recipe follows); 1 recipe Herbed Balsamic Vinaigrette (recipe follows); Fresh parsley and fresh basil, to garnish, optional; Crostini (recipe follows); 1 long, thin, good-quality baguette; 1/4 cup olive oil; 2 tablespoons unsalted butter, melted; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh dill; 1 teaspoon freshly ground black pepper; Kosher salt or coarse sea salt to taste; 1/3 cup balsamic vinegar; Juice of 1 lemon; 2 tablespoons mixed chopped fresh basil, parsley, and thyme; 1 teaspoon freshly ground black pepper; 1/4 cup olive oil; 1/3 cup canola or safflower oil; 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill

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Grilled Vegetable Antipasto with Herbed Chevre and CrostiniCookbook cover image courtesy of Random House

This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that's been slathered in creamy chevre. Or make hors d'oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.

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