Grilled Vegetable Antipasto Platter with Roasted Hatch Bean Dip

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This flavorful Grilled Vegetable Antipasto Platter with Roasted Hatch Bean Dip is the perfect centerpiece for your next summer party!

Putting together a healthy antipasto platter is an easy and impressive way to create a special weekend meal or appetizer for any holiday party.

With Memorial Day quickly approaching, I figured this Grilled Vegetable Antipasto Platter with Roasted Hatch Bean Dip would be the perfect addition. Is there truly a better time to enjoy grilled, fresh ingredients than summer?

WHAT INGREDIENTS DO I NEED?

• 6 tablespoon RO*TEL Roasted Green Hatch Thick Hot Sauce
• 2 15 oz cans cannellini beans
• 1 zucchini
• 1 yellow squash
• mini bell peppers desired amount
• 2 portobello mushrooms
• 1 bunch of asparagus
• dash of salt

There are no set rules to build the your antipasto spread, however it’s always nice to offer something for everyone to graze on – from vegetarians to carnivores, guests with special dietary considerations and everyone in between.

This specific platter features grilled marinated vegetables, a spicy bean dip made with RO*TEL Roasted Green Hatch Thick Hot Sauce and many other goodies.

If you haven't heard, RO*TEL has some amazing new hot sauces available. Red Jalapeno Hot Sauce, Red Cayenne Hot Sauce and my personal favorite the Roasted Green Hatch Thick Hot Sauce.

You can use it as a dipping sauce or as an ingredient in your favorite recipes. They come in convenient, squeezable bottles that give you control over your pour so you get just the right amount of bold flavor. This means nothing but balanced heat in every squeeze!

HOW DO I MAKE A GRILLED VEGETABLE ANTIPASTO PLATTER?

To begin, I prepare the vegetables I want marinated. (I prefer not to marinate the asparagus or mini bell peppers. But feel free to do so, if you want).

In a large plastic bag (or container) combine the following vegetables with Wishbone Italian Dressing and place in refrigerator until you are ready to grill:

• Zucchini- sliced
• Yellow Squash- sliced
• 2 Portobello mushrooms- (I prefer to slice these after they have been grilled)

I do this in the morning and let the veggies marinate all day. But if you only have a couple hours, that is fine.

To create the hatch bean dip, blend together two 15 oz cans of cannelloni beans with 6 Tablespoons of RO*TEL Roasted Green Hatch Thick Hot Sauce and a dash of salt. When you have a smooth consistency, spoon the dip into a small serving dish and store in refrigerator until you are ready to serve.

When you are ready to grill, simply cook the vegetables over medium heat until slightly tender, or you have desired grill marks.

In addition to my grilled vegetables and bean dip, you should include two or three different kinds of crackers, salty nuts, sugared nuts, as well as a few sweet berries, dried fruit, and tart pickles/olives. If you are expecting some meat eaters you can always add a few options of prepared meats and/or cheeses.

Give your next summer party a kick of RO*TEL flavor with my Grilled Vegetable Antipasto Platter with Roasted Hatch Bean Dip.