Grilled Greek Antipasto
Grilled Greek Antipasto is a colorful and flavorful Mediterranean platter featuring smoky grilled vegetables, tangy feta or Halloumi cheese, tender grilled proteins like chicken or lamb, and briny Kalamata olives, all drizzled with a zesty Greek dressing. Perfect for serving as a light meal, appetizer, or side dish, this dish captures the essence of Greek cuisine with its fresh ingredients, bold flavors, and vibrant colors.
Equipment
- 1 Grill (or grill pan)
- 1 Grill basket (optional, for grilling delicate cheeses like feta)
- 1 Skewer set (optional, for chicken or lamb skewers)
- 1 Large serving platter
- 1 Small bowl (for Greek dressing)
Ingredients
For the Vegetables:
- 1 medium zucchini sliced into 1/2-inch rounds
- 1 bell pepper cut into thick strips
- 1 medium eggplant sliced into 1/2-inch rounds
- 1 medium red onion cut into wedges
- 2 tbsp olive oil for grilling
- 1 tsp dried oregano
- Salt and pepper to taste
For the Protein (Optional):
- 2 chicken breasts or lamb chops marinated in olive oil, lemon juice, garlic, and oregano (about 1 hour of marination)
- 1 block of Halloumi cheese or 200g Feta cheese grilled or wrapped in foil
For the Greek Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp dried oregano
- 1 tsp red wine vinegar
- Salt and pepper to taste
Additional Ingredients:
- 1 cup Kalamata olives pitted
- Fresh herbs optional, for garnish, such as basil or mint
Instructions
Prepare the Vegetables
- Preheat the grill to medium-high heat. Slice the zucchini, bell pepper, eggplant, and red onion into uniform pieces. Lightly brush them with olive oil and season with salt, pepper, and dried oregano.
Marinate the Proteins
- If using chicken or lamb, marinate the meat in olive oil, lemon juice, garlic, oregano, salt, and pepper. Allow it to sit for at least 30 minutes for the flavors to meld.
Grill the Vegetables
- Place the vegetables on the grill. Grill each piece for about 3-5 minutes per side until they develop nice grill marks and are tender. Remove from the grill and set aside.
Grill the Proteins
- While the vegetables are grilling, add the marinated chicken, lamb, or Halloumi to the grill. Cook chicken until it reaches an internal temperature of 165°F (about 6-8 minutes per side), and lamb for about 4-5 minutes per side, or to your desired doneness. Grill the Halloumi cheese for 2-3 minutes per side until it forms grill marks.
Prepare the Greek Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, red wine vinegar, salt, and pepper.
Assemble the Antipasto
- On a large serving platter, arrange the grilled vegetables and proteins. Add Kalamata olives and sprinkle fresh herbs over the top for garnish. Drizzle with the Greek dressing just before serving.
Serve and Enjoy
- Serve your Grilled Greek Antipasto warm or at room temperature with a side of pita bread or flatbreads. Enjoy with a refreshing drink or your favorite Mediterranean wine.
Notes
- Vegetarian Option: Omit the meat and add more grilled vegetables or swap in tofu or tempeh for protein.
- Make-Ahead: Grill the vegetables and proteins in advance, and assemble the platter just before serving.
- Grilled Halloumi: Halloumi is a great option for vegetarians. Grill it until golden on both sides—don’t worry about it melting!
- Grilled Shrimp: Shrimp can be substituted for chicken or lamb, grilled for about 2-3 minutes per side.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.