The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Fire-seared Antipasto Platter

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 30 min
  • $$$
Gatheredtable
adapted fromCooking Light

Ingredients

  • 2 garlic cloves, minced
  • 3 plum tomatoes, halved
  • 2 red bell peppers, quartered and seeded
  • 2 yellow bell peppers, quartered and seeded
  • 2 zucchini
  • 1 red onion
  • 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 4 ounces prosciutto, thinly sliced
  • 1 ounce capicola, thinly sliced
  • 6 green olives, sliced
  • 2 tablespoons fresh basil, chopped
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Cooking spray
  • 2 teaspoons capers
  • 1/8 teaspoon sea salt

Directions

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.

Notes

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.

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free