FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 each zucchini, yellow squash, red, yellow and green pepper
• 5-6 scallions
• olive oil
• seasoned salt
• 3-4 cloves crushed fresh garlic
• ½-3/4 lb. aged provolone cheese
• ½ lb. dry sausage such as Abruzzi, Sopressata or salami
• 1 C. green and Kalamata olives
• 4 hard cooked eggs
• fresh basil

LET'S COOK

Start by washing and trimming the squash and peppers. Slice into wedges, then toss liberally with olive oil, crushed garlic, seasoned salt and pepper. Add the cleaned scallions and toss together well to evenly coat the vegetables in the oil and seasonings.

Grill the vegetables until they’re just done. Back in the kitchen, arrange wedges of provolone on the edge of an attractive serving platter. Slice the sausage of your choice and arrange on the cheese. Pile the grilled vegetables in the center of the platter, arranging the scallions on the very top.

Place quarter cuts of the hard cooked egg around the platter, scatter with the olives and garnish with a final dusting of chopped fresh basil. Serve with a basket of warm, crusty bread. A bottle of Chianti is the perfect match.

MORE IDEAS:

You might add grilled fresh mushrooms, green beans, even grilled carrots for additional appeal. Use any olive you like. Fresh parsley is a fine substitute for the basil