This grilled vegetable antipasto platter of zucchini, summer squash, red onion, bell peppers caramelized on the grill and served with kalamata olives, goat cheese and basil dressing is exactly what your next summer dinner party needs!
Course Appetizer
Cuisine Mediterranean
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Servings 6servings
Calories 178
Author Annalise
Ingredients
2smallzucchinisliced lengthwise
2smallsummer squashsliced lengthwise
1 red onionchopped in large 2-inch pieces
1red bell pepperchopped in large 2-inch pieces
1yellow or orange bell pepperchopped in large 2-inch pieces
Olive oil
Salt and pepper
1cuppitted kalamata olives
4ozgoat cheese or feta cheesecrumbled
Basil Dressing
1garlic cloveminced
1teaspooncoarse salt
3tablespoonsolive oil
1 tablespoonlemon juicefreshly squeezed
¼cupbasil leaveschopped
Instructions
Preheat grill to medium heat.
Drizzle all chopped vegetables with olive oil so they are lightly coated. Season generously with salt and pepper.
Grill vegetables on each side for 3-4 minutes until lightly charred. Remove from the grill.
Arrange vegetables and olives on a platter and drizzle with basil dressing (instructions below) and top with crumbled goat or feta cheese.
Serve at room temperature.
To make basil dressing
Combine all ingredients in a small jar or bowl. Use immediately.
Notes
NOTES
Make sure you chop all ingredients large enough to not fall through the grates of your grill, or use a grill basket.
To make ahead: Assemble platter and cover with plastic wrap. Chill in the fridge for up to several hours. Serve chilled or bring to room temperature.