Grilled Antipasti Platter with Lemon Aioli

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

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

Directions

  1. 1 In small bowl, stir all aioli ingredients until well mixed. Cover and refrigerate at least 1 hour before serving.
  2. 2 Heat coals or gas grill for direct heat.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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