Grilled Antipasti Platter with Lemon Aioli

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

Antipasti

• 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