Fire-Seared Antipasto Platter

Yum-o!!! We tried this the other night and Laith, Kallen, and I ate most of it!! We did not even feel bad because it is 97% vegetables!!! So good!!!!

Yield

4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)

Ingredients

• Dressing:
• 6 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• 
  Vegetables:
• 3 plum tomatoes, halved
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 2 zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch-thick slices
• 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• 
  Garnishes:
• 4 ounces prosciutto, thinly sliced
• 1 ounce capocollo, thinly sliced
• 2 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons chopped fresh basil
• 2 teaspoons capers
• 6 green olives, sliced
• 1/8 teaspoon kosher salt

Preparation

1. Prepare grill to medium-high heat.

2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.

3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. ****It took longer than 5 minutes; just keep a diligent watch so the veggies do not burn****

Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Wine note: Easygoing tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth

Nutritional Information

Calories:

291

Fat:

13.2g (sat 4.6g,mono 5.5g,poly 1.6g)

Protein:

15.6g

Carbohydrate:

32g

Fiber:

10.1g

Cholesterol:

36.2mg

Iron:

2.3mg

Sodium:

986mg

Calcium:

147mg