Grilled Vegetable Antipasto Platter: Perfect Party Starter

This grilled vegetable antipasto platter features zucchini, summer squash, red onion, and bell peppers caramelized on the grill and finished with kalamata olives, crumbled goat cheese, and a bright basil dressing—perfect for your next summer gathering.

When it’s too hot to cook inside, fire up the grill. Summer vegetables are at their peak—fresh, abundant, and naturally sweet. Grilling concentrates those sugars and adds the irresistible char that makes vegetables star-worthy.

My favorite way to serve grilled vegetables these days is on an antipasto platter with pitted kalamata olives, tangy goat cheese (or feta), and a simple basil dressing made from olive oil, lemon juice, garlic, and chopped basil. It’s easy to assemble, looks beautiful, and works equally well as an appetizer or a side dish.

What is antipasto?

Antipasto, which literally means “before the meal” in Italian, is the first course served in traditional Italian meals. While classic antipasti often include cured meats, cheeses, and olives, the term really covers any assortment designed to whet the appetite. This grilled vegetable antipasto focuses on charred seasonal vegetables, olives, and creamy cheese, all brightened by a fresh basil dressing.

A rainbow of vegetables

The visual appeal of this platter is a big part of its charm—the mix of colors makes it festive without effort. The vegetables listed cook in roughly the same amount of time, which keeps prep straightforward:

• Zucchini
• Summer squash
• Yellow or orange bell pepper
• Red bell pepper
• Red onion

If you want to vary the platter, other good additions include eggplant, artichoke hearts, mushrooms, asparagus, potatoes, or cherry tomatoes. Just remember that denser vegetables like potatoes or artichokes may need to be par-cooked before finishing on the grill.

Serving suggestions

This antipasto pairs well with many summer dishes. Consider complementing it with grilled steaks, a fresh potato salad, grilled bruschetta, or even a grilled pizza to round out a casual summer menu. It also works well as part of a buffet or as a colorful first course before a main meal.

Ingredients

• 2 small zucchini, sliced lengthwise
• 2 small summer squash, sliced lengthwise
• 1 red onion, cut into large 2-inch pieces
• 1 red bell pepper, cut into large 2-inch pieces
• 1 yellow or orange bell pepper, cut into large 2-inch pieces
• Olive oil, for drizzling
• Salt and pepper, to taste
• 1 cup pitted kalamata olives
• 4 oz goat cheese or feta, crumbled

Basil dressing

• 1 garlic clove, minced
• 1 teaspoon coarse salt
• 3 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup basil leaves, chopped

Instructions

• Preheat the grill to medium heat.
• Drizzle the chopped vegetables with olive oil so they are lightly coated. Season generously with salt and pepper.
• Grill the vegetables 3–4 minutes per side, until lightly charred, then remove from the grill.
• Arrange the grilled vegetables and olives on a platter. Drizzle with the basil dressing and sprinkle with crumbled goat or feta cheese.
• Serve at room temperature.

To make the basil dressing

Combine the minced garlic, coarse salt, olive oil, lemon juice, and chopped basil in a small jar or bowl. Stir or shake to combine and use immediately.

Notes

• Cut vegetables large enough so they don’t fall through the grill grates, or use a grill basket.
• Make-ahead option: assemble the platter, cover tightly, and chill in the refrigerator for a few hours. Serve chilled or bring to room temperature before serving.
• Recipe adapted from Judith Fertig.