Grilled Antipasti Platter with Lemon Aioli

By carvalhohm

Ingredients

• 1 cup mayonnaise or salad dressing
• 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
• 1 teaspoon salt
• 20 thin slices hard salami (about 1/4 lb)
• 1/2 lb mozzarella cheese, cut into 1/2-inch cubes

Details

Servings 10
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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

Serves 10

1 Serving Calories320 ( Calories from Fat250), Total Fat28g (Saturated Fat7g, Trans Fat0g ), Cholesterol30mg Sodium690mg Total Carbohydrate7g (Dietary Fiber1g Sugars4g ), Protein9g