This dish is an easy way to jump-start the week--and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.

Wine pairing: Wente 2015 Eric's Small Lot Unbaked Chardonnay (Livermore Valley, San Francisco Bay; $30)

How to Make It

Step 1
1

Preheat a grill to medium (about 400°). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.

Step 2
2

Thread tomatoes onto skewers.

Step 3
3

Grill vegetables until tender and slightly charred on all sides, about 6 to 8 minutes for pattypans, 4 minutes for zucchini and peppers, and 2 minutes for tomatoes.

Step 4
4

Put tapenade and grilled peppers in small bowls and place on a large platter. Arrange remaining vegetables around the bowls, along with mozzarella, prosciutto, and melon. Drizzle with remaining 2 tbsp. oil and the vinegar, then sprinkle with herb sprigs and leaves, and flake salt if you like.

Note: Sodium is 938mg without tapenade.

5

Serves 4

Ingredients

 12 ounces assorted whole or halved mini pattypan squash, or larger squash cut into quarters
 12 ounces baby zucchini, halved lengthwise, or larger zucchini halved lengthwise, then cut into 4-in. pieces
 1 orange bell pepper, halved lengthwise and seeded
 1 yellow bell pepper, halved lengthwise and seeded
 1 pint cherry tomatoes
 5 tablespoons extra-virgin olive oil, divided
 2 tablespoons chopped thyme, divided, plus sprigs and small leaves for topping
 2 tablespoons chopped oregano, divided, plus sprigs and small leaves for topping
  Kosher salt
 3/4 teaspoon freshly ground pepper, divided
 1/2 cup olive tapenade
 12 ounces fresh mozzarella, torn or cut into large pieces
 8 ounces thinly sliced prosciutto
 1/2 small honeydew, sliced into thin wedges, then sliced from peel
 1/2 small cantaloupe, sliced into thin wedges, then sliced from peel
 2 tablespoons Champagne vinegar
  Flake sea salt, such as Jacobsen (optional)

Directions

Step 1
1

Preheat a grill to medium (about 400°). Toss pattypans, zucchini, peppers, and tomatoes with 3 tbsp. oil, the chopped thyme and oregano, and salt and pepper to taste.

Step 2
2

Thread tomatoes onto skewers.

Step 3
3

Grill vegetables until tender and slightly charred on all sides, about 6 to 8 minutes for pattypans, 4 minutes for zucchini and peppers, and 2 minutes for tomatoes.

Step 4
4

Put tapenade and grilled peppers in small bowls and place on a large platter. Arrange remaining vegetables around the bowls, along with mozzarella, prosciutto, and melon. Drizzle with remaining 2 tbsp. oil and the vinegar, then sprinkle with herb sprigs and leaves, and flake salt if you like.

Note: Sodium is 938mg without tapenade.

5

Serves 4

Monday Night Grilled Vegetable Platter