A Grilled Vegetable Board Thats Bold Beautiful and Built to Share

Ingredients

• 1/2 teaspoon lemon zest plus 2 tablespoons fresh lemon juice from 1 lemon
• 1 tablespoon (15 ml) Dijon mustard
• 1 clove garlic, finely grated or minced
• 1/2 cup (120 ml) extra-virgin olive oil
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh basil leaves
• Kosher salt to taste
• Freshly ground pepper to taste
• 2 pounds (907 g) large, ripe but firm tomatoes, halved lengthwise
• 1 3/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 3/4 teaspoon freshly ground black pepper, divided
• 3 medium red, yellow, or orange bell peppers (about 6 ounces; 170 g each)
• 2 medium red onions (about 8 ounces; 226 g each), cut into 1/2-inch thick rounds
• 10 to 15 wooden toothpicks, soaked in water for at least 10 minutes, then drained
• 1 1/2 pounds (680 g) zucchini (about 3 large), ends trimmed and cut lengthwise into 1/2-inch thick planks
• 2 pounds eggplant (about 2 Italian eggplant), ends trimmed, sliced crosswise into 1/2-inch thick rounds
• 6 tablespoons (90 ml) extra-virgin olive oil, divided
• 1 (1-pound) loaf crusty Italian or French bread, sliced into 1-inch-thick pieces on the bias
• 2 lemons, halved, optional
• 1 pound (453 g) burrata or fresh mozzarella cheese
• Marinated olives
• Fresh basil and/or mint leaves or herbs of your choice

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