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RECIPE
19 INGREDIENTS5 STEPS3HR 10MIN

Marinated Tomato & Grilled Veggie Cheese Board

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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This one is a bit different and I can’t take the credit for it. It comes from Tieghan Gerard of Half Baked Harvest. Her food combos are amazing and this one is no exception. We love grilled veggies but would never have thought of including them on a cheese board.
3HR 10MIN
Total Time
10MIN
Active Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Aged Balsamic Vinegar
12
Fresh Basil Leaves , roughly chopped
1 Tbsp
Fresh Oregano , chopped
1 Tbsp
Fresh Thyme , chopped
1 clove
Garlic , grated
1 pinch
Crushed Red Pepper Flakes
(optional)
to taste
2 1/2 cups
2
sliced lengthwise
or Yellow Squash
2
Red Bell Peppers , quartered
to taste
or Cheese of Choice
(optional)
to taste
Gouda
or Cheese of Choice
(optional)
to taste
Prosciutto
or Meat of Choice
(optional)
to taste
Soppressate
or Meat of Choice
(optional)
to taste
Salami
or Meat of Choice
(optional)
to taste
Fresh Fruits
to taste
Crackers
or Grilled Bread

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Nutrition Per Serving

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CALORIES
104
FAT
7.2 g
PROTEIN
1.9 g
CARBS
9.1 g

Cooking Instructions

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Step 1
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).
Step 2
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.
Step 3
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.
Step 4
Preheat the grill to high. Grill the peppers and squash until light grill marks appear, for about 3 minutes per side.
Step 5
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.

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Nutrition Per Serving
Calories
104
% Daily Value*
Fat
7.2 g
9%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
9.1 g
3%
Fiber
2.1 g
8%
Sugars
7.4 g
--
Protein
1.9 g
4%
Sodium
17.0 mg
1%
Vitamin D
--
--
Calcium
15.5 mg
1%
Iron
0.7 mg
4%
Potassium
312.1 mg
7%
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