Grill the yellow bell peppers until tender and toast the herb bread slices. Set aside to cool.

Select a large wooden board or serving tray to build your spread.

Place the green and blue olives into small bowls and position them on opposite ends of the board.

Arrange the beef prosciutto and beef salami in overlapping ribbons or folds around the olive bowls.

Scatter the grilled yellow bell peppers, cherry tomatoes, and stuffed zucchini blossoms in the empty spaces.

Tuck the shaved cheese, baguette slices, and toasted herb bread around the edges of the board.

Garnish the entire spread with fresh rosemary, basil, and thyme.

Drizzle with extra virgin olive oil and serve with fresh lemon wedges on the side.