Grilled Antipasto Platter Recipe | Tyler Florence | Food Network

Ingredients

• 1 cup extra-virgin olive oil
• 6 cloves garlic, chopped
• 4 sprigs fresh rosemary, leaves chopped
• 4 sprigs fresh thyme, leaves chopped
• Kosher salt and freshly ground black pepper
• 10 baby artichokes
• 2 lemons, halved
• 1 cup extra-virgin olive oil, plus more as needed and for garnish
• 2 medium eggplant, sliced thick
• 4 medium zucchini, sliced
• 4 red bell peppers, halved and cored
• 1 bunch scallions
• 5 tomatoes, halved
• 1/2 pound alfonso olives, for garnish
• 1/2 pound ricotta salata, crumbled for garnish
• Fresh basil leaves, for garnish
• Fresh chervil leaves, for garnish