Photo: Randy Mayor; Stylist: Leigh Ann Ross
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

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.

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

Ratings & Reviews

Flafreckles's Review

August 31, 2014
I made this for a summer BBQ. Huge hit. People loved it. Serve with some proscuitto, cappicola and salami. Perfect!

kimsiler52's Review

August 28, 2014
I was asked to bring an appetizer to a friends party. OMG! Very impressive! Everyone at the party raved about this dish! You will need a large platter!

greenshamrock's Review

July 01, 2012
Excellent and easy!

marchez's Review

July 03, 2011

skspillman's Review

August 03, 2009
I made this over the weekend for a pool party with a large attendance, and it went over great! The vegetarian guests appreciated it too--I put the meat on a separate tray. I made just a few changes because of the number of guests--I doubled the marinade, used a full pound of plum tomatoes, and I used 8 oz. each of prosciutto, fresh mozzarella, and salami. I also doubled the capers and the basil. Finally, I used whole queen olives stuffed with garlic cloves instead of slicing the olives. This was delicious and simple to put together. The only problem I had was that the eggplant came out a little chewy--but I may have left it on the grill a bit too long. I will definitely make this again.

StephMerrifield's Review

July 12, 2009
This dish gets five stars for the experience of going to the farmers market and getting all these fresh veggies and putting the beautiful platter together. It has tons of yummy options, such as meats and olives and can be suited to meet your needs or what's in your pantry. This is a great platter for entertaining because it tastes great and looks wonderful. We looked for the wine, but couldn't find it in Dallas.

annveronica's Review

July 02, 2009
This presents so beautifully on a platter, and it tastes delicious. As an FYI - if you grill up all the vegetables suggested, it feeds a lot more than four people, even as a main meal. And the wine suggested in the magazine - Valpolicella - was perfect with it.

peretimi's Review

June 20, 2009
This recipe is incredible! The flavors are delicious and the serving size is quite large. I served it with suggested meats and cheeses. Since I do not have an outdoor grill, I used a stovetop grill pan - which worked fine but I had to cook in batches. I will definitely make this again - what a wonderful way to enjoy vegetables!

ericai's Review

June 20, 2009
Fantastic and easy, a great way to serve vegetables in the summer. My 1 and 3 year ate a ton! I skipped the meat suggestions and served with grilled chicken.