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.
6 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, minced
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
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
How to Make It
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.
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
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.
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.
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.
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!