Antipasto Platter


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Zucchini (courgettes), 4 small, cut lengthwise into thick slices
  • Asian eggplants (slender aubergines), 3, cut lengthwise into thick slices
  • Olive oil, ¼ cup (2 fl oz/60 ml), plus 1 tablespoon
  • Garlic, 2 cloves, minced
  • Salt and freshly ground pepper
  • Assorted brine-cured olives, ½ lb (250 g)
  • Ripe tomatoes, 4 small, thickly sliced
  • Fresh mozzarella cheese, ½ lb (250 g), thickly sliced
  • Fresh basil, 2 tablespoons finely shredded
  • Dry salami or coppa, ¼ lb (125 g), sliced
  • Prosciutto, ¼ lb (125 g), thinly sliced
  • Roasted red bell peppers (capsicums), 2, cut into strips


  • Cook the vegetables

    Prepare a gas or charcoal grill for direct-heat grilling over high heat, or preheat the broiler (grill). In a shallow dish, combine the zucchini and eggplant slices, ¼ cup oil, and garlic. Toss to coat and season generously with salt and pepper. Place the zucchini and eggplant on the grill rack and cook, turning once, until tender and golden, about 3 minutes per side. (Or, arrange the slices on a rimmed baking sheet and broil/grill, turning once, for about 3 minutes per side.)

  • Assemble the platter

    Place the olives in a small bowl and set on a large platter. Cut the grilled vegetables crosswise into bite-sized pieces and arrange on the platter. Arrange the tomato and cheese slices on the platter, overlapping them, then sprinkle with the basil and drizzle with the remaining 1 tablespoon oil. Fan out the salami and prosciutto slices on the platter. Arrange the peppers alongside, and serve.