Fire-Seared Antipasto Platter

It's sweltering in Arizona. It's monsoon season which native Arizonians aren't prepared for. The humidity is high and I feel like I have to swim through the air because it's so thick and heavy. Yugh! Where's the dry heat we talk up to the rest of the nation? Thanks to Cooking Light for the recipe!

Anyways, I found a delicious, hot weather dinner option that's perfect for August.

Photo credit: Cooking Light

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

Get Cookin'

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.