Grilled Antipasti Platter with Lemon Aioli

Looking for an elegant appetizer? Then check out these grilled veggies, salami and cheese platter served with a citrusy dip. Perfect if you love Italian cuisine.

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  • prep time 35 min
  • total time 1 hr 5 min
  • ingredients 14
  • servings 10
 

Ingredients

Lemon Aioli

1
cup mayonnaise or salad dressing
1
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
1
to 2 cloves garlic, finely chopped

Antipasti

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 tomatoes
1
cup small whole mushrooms
1
medium red onion, cut into 1/2-inch wedges
2
tablespoons olive or vegetable oil
1
teaspoon salt
20
thin slices hard salami (about 1/4 lb)
1/2
lb mozzarella cheese, cut into 1/2-inch cubes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, stir all aioli ingredients until well mixed. Cover and refrigerate at least 1 hour before serving.
  • 2 Heat coals or gas grill for direct heat.
  • 3 In large bowl, toss vegetables with oil and salt. Heat grill basket (grill “wok”) on grill until hot. Add vegetables to grill basket. Cover and grill vegetables 6 to 10 minutes, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender and lightly charred.
  • 4 Arrange salami around edge of large serving platter. Mound grilled vegetables onto center of serving platter. Sprinkle cheese cubes over vegetables. Serve with aioli for dipping.
  • 1 In small bowl, stir all aioli ingredients until well mixed. Cover and refrigerate at least 1 hour before serving.
  • 2 Heat coals or gas grill for direct heat.
  • 3 In large bowl, toss vegetables with oil and salt. Heat grill basket (grill “wok”) on grill until hot. Add vegetables to grill basket. Cover and grill vegetables 6 to 10 minutes, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender and lightly charred.
  • 4 Arrange salami around edge of large serving platter. Mound grilled vegetables onto center of serving platter. Sprinkle cheese cubes over vegetables. Serve with aioli for dipping.

EXPERT TIPS

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Expert Tips

Omit grilling step. Add 1 cup pitted whole ripe olives and 10 pepperoncini peppers (bottled Italian peppers), drained, with the cheese cubes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
690mg
690%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
20%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.