fire-seared antipasto platter

By pdav

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.

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
Bill and Cheryl Jamison, Cooking Light, JUNE 2009