Prep: 1. Mince garlic, halve tomatoes, quarter and seed bell peppers. 2. Cut into 1/2 inch slices: zucchini (lengthwise), onion, eggplant (crosswise) 3. Slice: prosciutto (thin), capicola (thin), olives 4. Chop: basil 5. Whisk together: lemon juice, balsamic vinegar, extra-virgin olive oil, salt, and garlic. Make: 1. Set grill to medium-high and spray a grill rack with cooking spray. 2. Brush 1/4 cup dressing over tomatoes, peppers, zucchini, onion, and eggplant. 3. Grill vegetables for 5 min. on each side, or until lightly charred. 4. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capicola, and cheese, top with basil, capers, olives, and salt.
Perfect for 4th of July! You can adapt this recipe to suit your dietary needs! Leave out the meat if you are vegetarian, forgo the cheese and meat if you are vegan and if you are paleo leave off the cheese. If you can't find capicola, sub your favorite salami.