Grilled Antipasti Platter with Lemon Aioli

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

1. 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 to let the flavors meld.
2. 2Prepare a charcoal or gas grill for direct heat cooking.
3. 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.
4. 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.
5. 5Place the salami slices 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 immediately with the chilled lemon aioli on the side for dipping.
6. 6To prepare a prosciutto and provolone version, substitute prosciutto for the salami and use smoked provolone cubes instead of mozzarella.

Fast Categories