Fire-Seared Antipasto Platter

More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. Serve the platter while vegetables are warm or at room temperature.

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

1. For the dressing:
2. ==================
3. 6 tablespoons fresh lemon juice
4. 3 tablespoons balsamic vinegar
5. 2 teaspoons extra-virgin olive oil
6. 1/4 teaspoon kosher salt
7. 2 garlic cloves, minced
8. .
9. For the Vegetables:
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11. 3 plum tomatoes, halved
12. 2 red bell peppers, quartered and seeded
13. 2 yellow bell peppers, quartered and seeded
14. 2 zucchini, cut lengthwise into 1/2-inch-thick slices
15. 1 red onion, cut into 1/2-inch-thick slices
16. 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
17. .
18. For the garnishes:
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20. 4 ounces prosciutto, thinly sliced
21. 1 ounce capocollo, thinly sliced
22. 2 ounces fresh mozzarella cheese, thinly sliced
23. 2 tablespoons chopped fresh basil
24. 2 teaspoons capers
25. 6 green olives, sliced
26. 1/8 teaspoon kosher salt

Directions

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.

Notes

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 lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables.