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Grilled Vegetable Antipasto With Herbed Chevre And Crostini

Nutrition per serving    (USDA % daily values)
CAL
822
FAT
195%
CHOL
27%
SOD
23%

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Ingredients for 6 servings

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

1/3 cup canola or safflower oil

1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill

1 tablespoon freshly ground black pepper

One 8-ounce mild, creamy chevre log

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