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 marinade)
COURSE: Appetizers
Ingredients
- 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: Easy-going 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
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: Easy-going 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
Nutritional Information
- Amount per serving
- Calories: 291
- Fat: 13.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.6g
- Protein: 15.6g
- Carbohydrate: 32g
- Fiber: 10.1g
- Cholesterol: 36.2mg
- Iron: 2.3mg
- Sodium: 986mg
- Calcium: 147mg
Loving the Summer suggestions from Cooking Light!
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