This dish is an easy way to jump-start the week--and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.
Wine pairing: Wente 2015 Eric's Small Lot Unbaked Chardonnay (Livermore Valley, San Francisco Bay; $30)
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
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)
How to Make It
Preheat a grill to medium (about 400°). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.
Thread tomatoes onto skewers.
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.
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.
Note: Sodium is 938mg without tapenade.
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