Grilled Antipasti Platter with Lemon Aioli

 

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

• 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.