Fire-Seared Antipasto Platter

Fire-Seared Antipasto Platter
Photo by Randy Mayor

Ingredients

  • Vegetables:
  • 4 ounces prosciutto, thinly sliced
  • 2 teaspoons capers
  • 2 yellow bell peppers, quartered and seeded
  • 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh basil
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • + 15 more ingredients
    • Cooking spray
    • 6 green olives, sliced
    • 6 tablespoons fresh lemon juice
    • 1/8 teaspoon kosher salt
    • 3 tablespoons balsamic vinegar
    • 2 garlic cloves, minced
    • Garnishes:
    • 1 ounce capocollo, thinly sliced
    • Dressing:
    • 2 red bell peppers, quartered and seeded
    • 2 teaspoons extra-virgin olive oil
    • 1 red onion, cut into 1/2-inch-thick slices
    • 2 zucchini, cut lengthwise into 1/2-inch-thick slices
    • ¼ teaspoon kosher salt
    • 3 plum tomatoes, halved

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; gril...

View full recipe at My Recipes

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