Fire-Grilled Antipasto Platter

 
 
Servings: 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 mari. Serve the platter while vegetables are warm or at room temperature.
Ingredients:

Dressing:
6 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon sea 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 sea salt
Directions:

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 sea salt.
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