Grilled Grazing Platter | BBQs In The Hills

Ingredients

• 10 asparagus spears
• 10 thin slices prosciutto
• 300 g grams small sourdough loaf, sliced
• 2 zucchinis, sliced lengthwise into 5mm slices
• 1 red capsicum, sliced into 2cm strips
• 200 g grams punnet cherry tomatoes on the vine
• 2 smoked chorizos, sliced
• 1 g burrata, or fresh buffalo mozzarella
• Balsamic glaze, to serve
• ½ cup cup loosely packed fresh basil, to garnish
• 4 tbsp tablespoons olive oil
• 1 garlic clove, finely chopped
• 1 tsp teaspoon dried oregano leaves
• 1 tsp teaspoon sea salt
• ½ fl oz freshly ground black pepper