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marinated grilled summer vegetable and tomato charcuterie board
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Easy and healthy snack board loaded with balsamic grilled vegetables, herby tomatoes, creamy goat cheese and plenty of dippers and toppers.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
  

balsamic grilled vegetables

  • 1 bag baby bell peppers
  • 2 large zucchini
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 1/4-1/2 tsp red pepper flakes

marinated tomatoes

  • 2 cups cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1 tbsp fresh mint, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 clove garlic, minced

whipped goat cheese

  • 5 oz goat cheese
  • 2 tbsp lemon juice
  • 1 tbsp plain Greek yogurt
  • 2 cloves garlic

for the board

  • warm pita bread
  • smoked salmon
  • prosciutto, salami, or choice of cold cuts
  • sliced peaches (wrapped in prosciutto, as desired)
  • fresh cherries or grapes

Instructions
 

  • Slice zucchini length-wise into 4-6 strips about 1/4 inch in width. Add to a ziptop bag with the baby bell peppers.
  • In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, dried basil, garlic cloves, red pepper flakes, and a pinch each of salt and pepper. Pour into the bag with the vegetables and toss to thoroughly combine. Marinate at room temperature for 10-15 minutes or up to 6 hours in the fridge.
  • When ready, preheat grill or grill pan to medium-high. Remove vegetables from the bag and, leaving space on the grates between veggies, grill vegetables for 4-5 minutes per side until charred and tender. Set aside on a plate. You may need to do multiple batches depending on the size of your grill/grill pan.
  • In a bowl, toss cherry tomatoes with olive oil, balsamic, garlic, fresh basil, fresh mint, fresh rosemary, and a pinch of salt and pepper.
  • Combine goat cheese, lemon juice, garlic, Greek yogurt, and a pinch of salt in a food processor. Whip until creamy. Pour into a small serving bowl.
  • Set tomatoes and goat cheese on a serving board or platter. Arrange grilled vegetables around the bowls. Fill in the gaps with sliced prosciutto, smoked salmon, or cold cuts otherwise. I also opted to wrap a few peach slices with some prosciutto for J to nibble on. Finish with various summer fruits such as peaches, plums, cherries, grapes, or apricots.