FIRE-SEARED ANTIPASTO PLATTER

Fire-Seared Antipasto Platter image

Provided by JackieOhNo

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
2 garlic cloves, minced
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 lb) eggplants, cut crosswise into 1/2-inch-thick slices
cooking spray
4 ounces prosciutto, thinly sliced
1 ounce capicola, 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

Steps:

Prepare grill to medium-high heat.
To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
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. 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.

Nutrition Facts : Calories 187.2, Fat 5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 434.3, Carbohydrate 31.2, Fiber 10.2, Sugar 13.9, Protein 8.6