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Grilled Antipasti Platter with Lemon Aioli
Grilled Antipasti Platter with Lemon Aioli
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Prep Time:
35 minutes
Total Time:
1 hour 5 minutes
Grilled vegetable salami stacks with cheese and lemon aioli - quick and delicious appetizer in 1 hour.
Ingredients:
  • 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 tomatoes
  • 1 cup small whole mushrooms
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive or vegetable oil
  • 20 thin slices hard salami (about 1/4 lb)
  • 1/2 lb mozzarella cheese, cut into 1/2-inch cubes
Instructions:
  • Mix all aioli ingredients in a small bowl until thoroughly combined. Chill in the refrigerator for at least 1 hour before serving.
  • Prepare the grill for direct heat by heating coal or gas.
  • Combine vegetables with oil and salt in a large bowl. Preheat grill basket on grill until hot. Transfer vegetables to the grill basket. Cover and grill for 6 to 10 minutes, stirring occasionally, until vegetables are crisp-tender and slightly charred.
  • Place the salami around the edge of a large serving platter. Pile the grilled vegetables in the center of the platter. Scatter cheese cubes over the vegetables and serve with aioli on the side for dipping.

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