We began June with too many days with temperatures that went up in the 80s, making it hot and humid and feeling like August. Too hot to cook, even too hot to grill. So I decided to make the Spring Antipasto Platter that was featured in the NYTImes not too long ago. Turned out to be quick, easy and tempting to a pair of hot and tired gardeners. Best of all, there were leftovers so we could do it again the next night.
To give us more options I added shrimp and a rustic country bread. My only recommendations are to cut the fennel paper thin and not to even bother to use green onions/scallions for grilling. They're too small and just give you a pile of charred sticks. If you can't find spring onions, skip this item in the recipe. As more veggies are coming to local markets, this meal will be appearing in endless variations at our house now that it's summer and hot days are the norm.