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 mari
Photo: Randy Mayor; Stylist: Leigh Ann Ross

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.

Step 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.

Step 4

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

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