Medium Antipasto Recipe
Prosciutto, Salami, Roasted Red Peppers, Grilled Eggplant and Grilled Zucchini, Tomato, Bocconcini Cheese
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Ingredients
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Cured meats & cheeses
Grilled vegetables & roasted peppers
Fresh produce & garnish
Dressing & finishing
Method
Prepare grilled vegetables & roasted peppers
Slice and season vegetables
Cut the eggplant into 1/2-inch (1.2 cm) thick slices lengthwise. Slice zucchini into 1/4-inch (0.6 cm) thick lengthwise planks. Place on a tray, brush both sides lightly with 2 tablespoons olive oil and sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let sit 10 minutes while heating the grill or grill pan.
Grill vegetables
Heat a grill or grill pan over medium-high heat until hot (about 400°F/200°C). Grill eggplant slices 3–4 minutes per side until tender and marked; grill zucchini 2–3 minutes per side until tender. Transfer to a plate and let cool slightly. If any slices are thick, cook an extra minute per side as needed.
Prepare roasted red peppers (if using fresh)
If you have jarred roasted peppers, drain and pat dry. To roast fresh: halve 2–3 red peppers, remove seeds, place cut-side down on a sheet pan under broiler or directly over a gas flame until skins blacken. Place in a bowl covered with plastic wrap 10 minutes, then peel off skins, chop into strips and drain. Toss peppers with 1 tablespoon olive oil and a pinch of salt and pepper.
Assemble meats & cheeses
On a large wooden board or platter, arrange the prosciutto and salami in loose folds or rolled slices to create height and easy picking. Scatter the drained bocconcini in clusters around the meats. If bocconcini are in brine, pat dry with paper towel before placing.
Assemble vegetables & tomatoes
Fan grilled eggplant and zucchini slices next to the meats. Layer or mound the roasted red pepper strips near the grilled vegetables. Slice or quarter the tomatoes and arrange them in small groups across the platter. Tuck basil leaves among the tomatoes and vegetables for fragrance and color.
Finishing & dressing
Whisk together 2 tablespoons olive oil, 1 tablespoon red wine or balsamic vinegar and 1 teaspoon lemon juice (if using). Season lightly with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper and crushed red pepper flakes if desired. Drizzle the dressing evenly over the grilled vegetables, roasted peppers and tomatoes, and a light drizzle over the bocconcini.