I am always so excited, happy and motivated when I see super fresh veggies/fruit in the grocery or farmers market. I found these baby zucchinis and instantly thought about making a summer platter. Super simple and takes no time to make this beautiful platter. Let’s start!

Servings: 2-3

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total time: 20 minutes

Ingredients:

6-7 of baby zucchinis cut into halves

3-4 eggs

2-3 Persian cucumbers sliced ½ inch thick

2-3 medium size heirloom tomatoes sliced ½ inch thick

8 oz. of Fresh Mozzarella Ciliengine Cheese

15-20 small figs

½ cups of chopped fresh herbs such as dill, thyme, basil (whatever you have in your fridge)

2 tablespoon of extra-virgin olive oil

1 teaspoon of salt

½ teaspoon of black pepper

½ teaspoon of garlic powder

¼ teaspoon of red pepper flakes

Directions:

1-Not very soft boiled eggs: Fill a medium size saucepan with water and bring it to boil over high heat.

2- Lower the heat to medium heat and let it simmer.

3-Gently place the eggs into the water one at a time and cook the eggs for 7-9 minutes. If you want your eggs to be soft boiled, cook them about 6-8 minutes.

4-Place your eggs in an ice water to stop the cooking.

5-Grill your zucchini: While the eggs are cooking; brush your zucchini slices with one table spoon of olive oil, sprinkle with garlic powder and red pepper flakes.

6-Grill them over medium-high heat for about 2 minutes on each side or until you have the grill marks on them.

7- Place not so soft boiled eggs, grilled zucchini, tomatoes, cheese, cucumbers, herbs and figs on a serving platter. Drizzle with olive oil, sprinkle with salt and pepper.

It is delicious, healthy and pretty. Enjoy!