Monday Night Grilled Vegetable Platter
Greg DuPree
This dish is an easy way to jump-start the week--and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.
Wine pairing: Wente 2015 Eric's Small Lot Unbaked Chardonnay (Livermore Valley, San Francisco Bay; $30)
How to Make It
Step 1
1
Preheat a grill to medium (about 400°). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.
Step 2
2
Thread tomatoes onto skewers.
Step 3
3
Grill vegetables until tender and slightly charred on all sides, about 6 to 8 minutes for pattypans, 4 minutes for zucchini and peppers, and 2 minutes for tomatoes.
Step 4
4
Put tapenade and grilled peppers in small bowls and place on a large platter. Arrange remaining vegetables around the bowls, along with mozzarella, prosciutto, and melon. Drizzle with remaining 2 tbsp. oil and the vinegar, then sprinkle with herb sprigs and leaves, and flake salt if you like.
Note: Sodium is 938mg without tapenade.
Ingredients
12 ounces assorted whole or halved mini pattypan squash, or larger squash cut into quarters
12 ounces baby zucchini, halved lengthwise, or larger zucchini halved lengthwise, then cut into 4-in. pieces
1 orange bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1 pint cherry tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped thyme, divided, plus sprigs and small leaves for topping
2 tablespoons chopped oregano, divided, plus sprigs and small leaves for topping
Kosher salt
3/4 teaspoon freshly ground pepper, divided
1/2 cup olive tapenade
12 ounces fresh mozzarella, torn or cut into large pieces
8 ounces thinly sliced prosciutto
1/2 small honeydew, sliced into thin wedges, then sliced from peel
1/2 small cantaloupe, sliced into thin wedges, then sliced from peel
2 tablespoons Champagne vinegar
Flake sea salt, such as Jacobsen (optional)
Directions
Step 1
1
Preheat a grill to medium (about 400°). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.
Step 2
2
Thread tomatoes onto skewers.
Step 3
3
Grill vegetables until tender and slightly charred on all sides, about 6 to 8 minutes for pattypans, 4 minutes for zucchini and peppers, and 2 minutes for tomatoes.
Step 4
4
Put tapenade and grilled peppers in small bowls and place on a large platter. Arrange remaining vegetables around the bowls, along with mozzarella, prosciutto, and melon. Drizzle with remaining 2 tbsp. oil and the vinegar, then sprinkle with herb sprigs and leaves, and flake salt if you like.
Note: Sodium is 938mg without tapenade.
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