Go Back

Summer Side Dishes Platter

Summer side dishes platter with grilled corn rounds and charred zucchini, paired with cherry tomatoes, mozzarella pearls, and Kalamata olives. Finished with fresh basil, olive oil, and balsamic glaze for a bright Mediterranean-style platter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Meditterranean
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and fruit
  • 3 ears corn Cut into rounds.
  • 1 cup cherry tomatoes
  • 1 zucchini Sliced.
Cheese and olives
  • 1 cup fresh mozzarella pearls
  • 0.5 cup Kalamata olives
Herbs and seasonings
  • 1 fresh basil leaves
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze
  • salt To taste.
  • pepper To taste.
  • red pepper flakes To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Grill and roast the vegetables
  1. Preheat a cast iron skillet or heat a sheet pan in a hot oven, then grill or roast the corn rounds and zucchini slices until tender with clear char marks, about 15 minutes. Flip once halfway so both sides brown evenly.
Build the platter
  1. Arrange the grilled corn rounds and zucchini on a large platter, then add cherry tomatoes, mozzarella pearls, and Kalamata olives. Spread everything out so the colors and textures show.
Finish and serve
  1. Scatter fresh basil leaves generously over the platter for a fresh herbal layer.
  2. Drizzle with olive oil and balsamic glaze, then season with salt, pepper, and red pepper flakes to taste. Serve right away or at room temperature for the best flavor balance.

Notes

Serve at room temperature—this platter tastes best when it isn’t refrigerator-cold. Store leftovers covered in the fridge up to 2 days; basil may darken slightly. Freezing is not recommended for best texture. If you want a lighter option, use part-skim mozzarella pearls and reduce olive oil to 2 tbsp.