Monday Night Grilled Vegetable Platter

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)

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)

Step 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

Thread tomatoes onto skewers.

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 735Calories from Fat 66

% Daily Value *
Total Fat 54g84%

Saturated Fat 18g90%
Cholesterol 54mg18%
Sodium 1238mg52%
Total Carbohydrate 35g12%

Dietary Fiber 8.3g34%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Monday Night Grilled Vegetable Platter