To make the marinade - In a glass jar, whisk together the Extra-Virgin Olive Oil (1/4 cup), Aged Balsamic Vinegar (2 tablespoon), Fresh Basil Leaf (12), Fresh Oregano (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (1 clove), Crushed Red Pepper Flakes (1 pinch), Kosher Salt (to taste), and Ground Black Pepper (to taste).
Add the Zucchini (2) and Red Bell Pepper (2) to a bowl. Toss with 3 tablespoons of the marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Add the Heirloom Tomato (2 1/2 cup) to another bowl and toss with the remaining marinade mixture. Set aside to marinate for several hours or overnight in the fridge.
Preheat the grill to high. Grill the peppers and squash until light grill marks appear, for about 3 minutes per side.
To assemble, arrange the Burrata Cheese (to taste) and Gouda (to taste) on a large board. Add the grilled veggies, tomatoes, Prosciutto (to taste), Soppressata (to taste), Salami (to taste), and Fresh Fruits (to taste) around the cheese. If space allows, add Crackers (to taste) here and there. Or serve on the side in a small bowl.