Fire-Seared Antipasto Platter

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READY IN: 30mins

INGREDIENTS

  • Dressing
  • 6tablespoonsfresh lemon juice
  • 3tablespoonsbalsamic vinegar
  • 1⁄4 teaspoonkosher salt
  • 2garlic cloves, minced
  • Vegetables
  • 3plum tomatoes, halved
  • 2red bell peppers, quartered and seeded
  • 2yellow bell peppers, quartered and seeded
  • 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
  • cooking spray
  • Garnishes
  • 4ouncesprosciutto, thinly sliced
  • 1ouncecapicola, thinly sliced
  • 2ouncesfresh mozzarella cheese, thinly sliced
  • 2tablespoons chopped fresh basil
  • 2teaspoonscapers
  • 6green olives, sliced
  • 1⁄8 teaspoonkosher salt

    • NUTRITION INFO

    Serving Size: 1 (552) g

    Servings Per Recipe:4

    Calories: 187.2

    Calories from Fat 45 g 24 %

    Total Fat 5 g 7 %

    Saturated Fat 2.2 g 10 %

    Cholesterol 11.2 mg 3 %

    Sodium 434.3 mg 18 %

    Total Carbohydrate31.2 g 10 %

    Dietary Fiber 10.2 g 40 %

    Sugars 13.9 g 55 %

    Protein 8.6 g 17 %

    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 salt.

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