Monday Night Grilled Vegetable Platter Recipe

Name: Monday Night Grilled Vegetable Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces assorted whole or halved mini pattypan squash, or larger squash cut into quarters; 12 ounces baby zucchini, halved lengthwise, or larger zucchini halved lengthwise, then cut into 4-in. pieces; 1 orange bell pepper, halved lengthwise and seeded; 1 yellow bell pepper, halved lengthwise and seeded; 1 pint cherry tomatoes; 5 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped thyme, divided, plus sprigs and small leaves for topping; 2 tablespoons chopped oregano, divided, plus sprigs and small leaves for topping; Kosher salt; 3/4 teaspoon freshly ground pepper, divided; 1/2 cup olive tapenade; 12 ounces fresh mozzarella, torn or cut into large pieces; 8 ounces thinly sliced prosciutto; 1/2 small honeydew, sliced into thin wedges, then sliced from peel; 1/2 small cantaloupe, sliced into thin wedges, then sliced from peel; 2 tablespoons Champagne vinegar; Flake sea salt, such as Jacobsen (optional)

Servings: persons

12 ounces assorted whole or halved mini pattypan squash, or larger squash cut into quarters
12 ounces baby zucchini, halved lengthwise, or larger zucchini halved lengthwise, then cut into 4-in. pieces
1 orange bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1 pint cherry tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped thyme, divided, plus sprigs and small leaves for topping
2 tablespoons chopped oregano, divided, plus sprigs and small leaves for topping
Kosher salt
3/4 teaspoon freshly ground pepper, divided
1/2 cup olive tapenade
12 ounces fresh mozzarella, torn or cut into large pieces
8 ounces thinly sliced prosciutto
1/2 small honeydew, sliced into thin wedges, then sliced from peel
1/2 small cantaloupe, sliced into thin wedges, then sliced from peel
2 tablespoons Champagne vinegar
Flake sea salt, such as Jacobsen (optional)

1
Preheat a grill to medium (about 400u00b0). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.
2
Thread tomatoes onto skewers.
3
Grill vegetables until tender and slightly charred on all sides, about 6 to 8 minutes for pattypans, 4 minutes for zucchini and peppers, and 2 minutes for tomatoes.
4
Put tapenade and grilled peppers in small bowls and place on a large platter. Arrange remaining vegetables around the bowls, along with mozzarella, prosciutto, and melon. Drizzle with remaining 2 tbsp. oil and the vinegar, then sprinkle with herb sprigs and leaves, and flake salt if you like.
5
Note: Sodium is 938mg without tapenade.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 ounces assorted whole or halved mini pattypan squash, or larger squash cut into quarters, 12 ounces baby zucchini, halved lengthwise, or larger zucchini halved lengthwise, then cut into 4-in. pieces, 1 orange bell pepper, halved lengthwise and seeded, 1 yellow bell pepper, halved lengthwise and seeded, and more.

Yes, Monday Night Grilled Vegetable Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Monday Night Grilled Vegetable Platter

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