Tag Archives: grilling

Grilled Veggie Antipasto

grilled veggies

It’s grill season! I love my grill. In fact, I just purchased a new one after our trusty grill finally bit the dust. One of my favorite things to make is this grilled veggie antipasto. Here’s a great recipe from my book Picture Perfect Parties. It’s the perfect make-ahead dish because it’s colorful, healthy, and a real crowd pleaser.

Make sure to add it to your summer repertoire.

Grilled Vegetable Antipasto Appetizer
Serves 8

You will need:
– 1 red onion
– 1 eggplant
– 2 medium size zucchini
– 2 medium size yellow squash
– 6 Roma tomatoes
– 2 red peppers
– 2 lemons
– 1 bunch asparagus
– ½ cup extra virgin olive oil
– salt and pepper
– 2 cloves of garlic
– 1 loaf of rustic bread sliced + 3 tablespoons olive oil to coat
– 8 oz. of soft goat cheese

To Prepare:

Coat both sides of the bread with olive oil

Slice eggplant into ¾ inch disks

Slice zucchini down the center lengthwise

Slice yellow down the center lengthwise

Leave red peppers whole

Slice lemons in half

Cut the tough ends off the asparagus

Peel and slice onion, place onion in aluminum foil pour 2 tablespoons olive oil over the onion on top, seal the foil forming a little package

In a separate bowl, place olive oil, and with a micro plane, grate the garlic cloves into the oil, add salt and pepper. Reserve ¼ cup of the mixture for later.

Place all the vegetables in a large bowl and toss with cup of olive oil mixture.

Grill bread slices until nicely toasted. Pull off the grill and set aside.

Place all vegetables on the grill beginning with the onion. 10 minutes into the onion grilling, add eggplant, zucchini, squash, peppers, and lemons. Grill for about 15 minutes, and finally add asparagus spears. Grill all the vegetables for another 10 minutes.

Pull everything off the grill but the onion. Run the red peppers under cold water until cool to the touch, peel, and pull seeds from inside the peppers under running water. Place on paper towels to drain and then slice the peppers into ribbons and place onto the platter. Remove the onion from the grill. Slice zucchini, squash, and eggplant into bite-size pieces.

Place the all of the grilled veggies onto a platter.

Drizzle remainder of the olive oil mixture and squeeze grilled lemon over the entire platter of grilled vegetables. Serve at room temperature with spreadable goat cheese and rustic bread slices.

Photo Credit: Deborah Whitlaw

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Recipe:: S’mores Donuts


Hey everyone! I’m Nicole, Annette’s web-manager and friend, and I’m back today to help you celebrate a very exciting holiday…Happy National S’mores Day! Did you know there was such a thing? Neither did I until I stumbled upon it on…where else? The internet. Some of these holidays are just silly, but if it involves chocolate and marshmallows, I can certainly get on board…and just wait until you see this clever twist on a classic summer treat.


There are few things better than s’mores in the summer, but s’mores donuts take it to an entirely different level altogether. Before you get started on this delectable recipe, there are a few things that you need to know:

First, use stale donuts for these s’mores. A stale donut is firmer and therefore will be easier to place on and off of the grill. Second, make sure you buy the jumbo marshmallows. Jumbo marshmallows will melt into the perfect size for your s’mores donut.



S’mores Donut
serves 1

You will need:

– 1 stale, glazed donut
– 2 squares of chocolate candy
– 1 jumbo marshmallow

To prepare:

Preheat your grill.

Slice a stale, glazed donut in half length-wise so that you’re left with two halves (like a bagel). Set aside. Prepare a kabob skewer by adding one jumbo marshmallow. Roast your marshmallow over your grill to desired doneness (I like mine crispy and extra gooey). When your marshmallow starts to crisp, add your 2 donuts to the grill, cut side down for 30 seconds to 1 minute. *Note: it’s very important that you grill the donut cut side down because sugar from the glaze will burn easily and will not hold together.

Remove your donut halves, add chocolate to one half along with the toasted marshmallow. Top with other donut half. Enjoy!

xo, Nicole

photographs via

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the perfect burger


Nothing like a great burger. Summer’s almost here and most of us will take to the grill. Personally I always think that cooking is all about the tools. A great grill and some handy utensils are always helpful. Just like the tools in my styling kit, the tools in my home kitchen are essential to working with ease. I recently tried these really cool grilling tools by Grill Daddy. They reached out to me and wanted me to try their product. You know I am obsessed with new cooking tools so why not! They sent me a set and I tried them out this weekend.

Super handy, the Grill Daddy heat shield barbecue tools shield your hands from grill heat and splatter. Clever, right?

The detachable heads mix and match on the handle.  The heat shield swivels with your hand for continuous protection while your grilling, a great feature especially with the tongs.


I love that you can change out the heads of the spatula, which includes a fish flipper, basting brush and fork attachment that are perfect for grilling.


Fire up the grill and get cooking. Tell me about your favorite tools of the trade and your favorite burger toppings!!

This post was sponsored by Grill Daddy. All comments in this post are my own.

Photos credit:  Frank Joseph M.D.


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