Grilled Vegetable Antipasto recipe | PCC Community Markets

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup finely chopped fresh basil
• Squeeze of fresh lemon, plus wedges for serving
• Salt and pepper, to taste
• 6 to 8 small carrots, peeled
• 1 cup snap peas (don’t remove the stems)
• 1 small zucchini, sliced diagonally into 1/2-inch-thick pieces
• 1 small red bell pepper, seeded and cut into strips
• 4 tomatoes, cut in half lengthwise
• 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half
• Basil sprigs, to garnish