Recipe from Half Baked Harvest
To make the marinade - In a glass jar, whisk together the extra-virgin olive oil, balsamic vinegar, chopped herbs, grated garlic, optional red pepper flakes, salt & pepper.
Add the squash slices and pepper quarters to a bowl. Toss with 3 tablespoons of the marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Add the tomatoes to another bowl and toss with the remaining marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Preheat the grill to high. Grill the peppers and squash until light grill marks appear, for about 3 minutes per side. If desired, grill slices of bread at the same time.
To assemble, arrange the cheeses on a large board. Add the grilled veggies, tomatoes, meats & fruits around the cheese. If space allows, add slices of grilled bread here and there. Or serve on the side in a small bowl.