1 / 1
Grilled Antipasti Platter with Lemon Aioli
Smoky, charred summer vegetables meet rich mozzarella and savory salami in this fresh outdoor appetizer. You'll toss zucchini, squash, and tomatoes on the grill until they're beautifully tender, then pile them high alongside your favorite cured meats. The real star here is the homemade lemon garlic aioli, bringing a bright, zesty punch that ties the whole board together. It's an impressive, low-stress starter that sets the right tone for any backyard gathering.
Ingredients
- 1 cup mayonnaise or salad dressing
- 1 teaspoon grated lemon peel
- 2 tablespoons fresh lemon juice
- 1 to 2 cloves garlic, finely chopped
- 1 medium zucchini, cut into 4-inch sticks
- 1 medium yellow summer squash or crookneck squash, cut into 4-inch sticks
- 1 medium red bell pepper, cut into 2-inch pieces
- 2 cups cherry or grape tomatoes
- 1 cup small whole mushrooms
- 1 medium red onion, cut into ½ -inch wedges
- 2 tablespoons olive or vegetable oil
- 1 teaspoon salt
- 20 thin slices hard salami (about ¼ lb)
- ½ lb mozzarella cheese, cut into ½ -inch cubes
Instructions
- 1Combine the mayonnaise, grated lemon peel, fresh lemon juice, and chopped garlic in a small bowl. Stir until smooth, then cover and refrigerate for at least 1 hour. Letting it rest takes the raw bite out of the garlic.
- 2Prepare a charcoal or gas grill for direct heat cooking.
- 3Toss the zucchini, summer squash, bell pepper, tomatoes, mushrooms, and red onion with the oil and salt in a large bowl. Place a grill basket on the hot grill to preheat, then transfer the coated vegetables into the basket. Preheating the basket ensures you get a good sear instead of steaming the veggies.
- 4Close the grill and cook the vegetables for 6 to 10 minutes. Shake the basket or stir the contents occasionally until the vegetables are crisp-tender and develop a light char.
- 5Arrange the salami around the outer edge of a large serving platter. Pile the hot grilled vegetables in the center and scatter the mozzarella cubes on top. Serve with the chilled lemon aioli on the side for dipping.
Notes
- Make ahead: Whisk the lemon aioli together up to a day in advance and store it in the fridge.
- Variation: Swap the salami for thinly sliced prosciutto and use smoked provolone cubes instead of mozzarella.
- Equipment: If you don't have a grill basket, thread the vegetables onto skewers to keep them from falling through the grates.