2zucchini, cut lengthwise into 1/2-inch-thick slices
1red onion, cut into 1/2-inch-thick slices
1 (1 1/2lb)eggplants, cut crosswise into 1/2-inch-thick slices
4ouncesprosciutto, thinly sliced
1ouncecapicola, thinly sliced
2ouncesfresh mozzarella cheese, thinly sliced
2tablespoons chopped fresh basil
6green olives, sliced
Serving Size: 1 (552) g
Servings Per Recipe:4
Calories from Fat 45 g24 %
Total Fat 5 g7 %
Saturated Fat 2.2 g10 %
Cholesterol 11.2 mg 3 %
Sodium 434.3 mg 18 %
Total Carbohydrate31.2 g 10 %
Dietary Fiber 10.2 g40 %
Sugars 13.9 g55 %
Protein 8.6 g 17 %
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.