One night recently I had nothing planned for dinner.
So stopped on the way home from work and bought what I needed to make an antipasto platter.
I roasted red peppers and grilled zucchini slices. Plated them with a caprese salad.
Wrapped melon in prosciutto and drizzled with olive oil and black pepper.
Thinly sliced a parmesan coated salami.
olives and my home-made bread to one of our serving boards and dinner was served.