Fire-Seared Antipasto Platter

• 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

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. 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.
4. 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 Nanfre Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. -Jeffery Lindenmuth

dressing, lemon juice, balsamic vinegar, extravirgin olive oil, kosher salt, garlic, vegetables, tomatoes, red bell peppers, yellow bell peppers, zucchini, red onion, eggplant, cooking spray, capocollo, mozzarella cheese, fresh basil, capers, green olives, kosher salt

Taken from www.myrecipes.com/recipe/fire-seared-antipasto-platter (may not work)