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marinated tomato & grilled veggie cheese board

marinated tomato & grilled veggie cheese board

Recipe from Half Baked Harvest

Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 12 fresh basil leaves, roughly chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 garlic clove, grated
  • pinch of red pepper flakes (optional)
  • kosher salt & freshly ground black pepper
  • 2 1/2 cups mixed heirloom tomatoes, halved or quartered to bite-size pieces (about 16.5 ounces)
  • 2 small zucchini or yellow squash, sliced lengthwise
  • 2 red bell peppers, quartered
  • 2 to 3 assorted cheeses (such as burrata & aged gouda)
  • 2 to 3 assorted meats (such as prosciutto, soppressata & salami)
  • fresh fruits
  • grilled bread or crackers

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.