Total Time
45 Mins
Yield
Serves 4

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)

How to Make It

Step 1

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.

Step 2

Thread tomatoes onto skewers.

Step 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.

Step 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.

Note: Sodium is 938mg without tapenade.

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