Recipe: Grilled Farmers Market Antipasto Platter

GRILLED FARMERS MARKET ANTIPASTO PLATTER

2 pounds best-quality seasonal garden vegetables (such as whole baby zucchini and/or yellow summer squash, cherry tomatoes, whole baby peppers or whole baby Japanese eggplant)
Olive oil for brushing
Sea salt and freshly ground black pepper, to taste
FOR SERVING:
1 pound artisanal cheese of choice (such as pecorino, goat cheese or fontina, cut into bite-sized pieces)
1 pound prosciutto or artisanal salami, very thinly sliced
1 pound brine-cured black olives

Prepare hot fire in your grill.

Brush whatever vegetables you are using with olive oil, then season with salt and pepper and place on baking sheet to take outside.

Grill vegetables 2 to 4 minutes per side, turning once, until vegetables have blistered but are still crisp.

Arrange on platter and surround with cheese, prosciutto and olives.

Makes 6-8 servings
Source: BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie by Karen Adler and Judith Fertig