Marinated Grilled Vegetables Cheese Board
Although the fall season has already commenced, the warmer temperatures have us longing for easy-going entertaining. An array of antipasto is just the thing for serving guests at this point in the season. Our take on an autumn inspired grilled-vegetable agrodolce includes locally-grown squash, plump tomatoes, and juicy peppers marinated in our 18-year traditional balsamic and garlic olive oil, served with sweet fruits, cured meats, burrata cheese, and cinnamon apple crisps.
We love to grill, but here in New England, our grilling season is short-lived. That is why we chose to use the 10” Pure Grill from Staub, which allows us to prepare foods with beautiful grill marks without having to leave the kitchen.
- 1/4 cup LeRoux Garlic Extra Virgin Olive Oil
- 2 Tbsp. LeRoux 18 Year Traditional Balsamic
- Bunch fresh basil roughly chopped
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh thyme
- 1 clove garlic, minced or grated
- 2 heirloom tomatoes
- 2 small zucchini or summer squash
- 2 bell peppers
- 2-3 cheeses (we used burrata and drunken goat)
- assorted meats, fresh fruits, grilled bread and/or crackers, for serving
1. In a glass bowl, whisk together the olive oil, balsamic vinegar, basil, oregano, thyme, and garlic. Add the tomatoes, pepper, and zucchini to the bowl and make sure to toss well in the marinade. Allow the veggies to marinate for 1-2 hours or overnight in the fridge.
2. Place the Staub grill pan on medium heat. After a few minutes, grill the peppers, tomatoes, and zucchini until light grill marks appear and then flip to grill the other side. If using bread, be sure to grill at this time.
3. To assemble, arrange the cheeses on a large wood cutting board. Arrange the grilled vegetables, tomatoes, meats, and position around the cheese. Serve.