Fire-Seared Antipasto Platter

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Fire-Seared Antipasto Platter Recipe
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.
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

Ingredients

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

Preparation

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

Created date

May 2009

Nutritional Information

Calories 291
Fat 13.2 g
Satfat 4.6 g
Monofat 5.5 g
Polyfat 1.6 g
Protein 15.6 g
Carbohydrate 32 g
Fiber 10.1 g
Cholesterol 36.2 mg
Iron 2.3 mg
Sodium 986 mg
Calcium 147 mg