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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Servings 10

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ingredients 14
Prep Time 35 min
Total Time 1 hr 5 min

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

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Directions

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.