Steph's Pick - Fire-Seared Antipasto Platter

Just this week we had made arrangements to have some friends over for dinner. Like my usual self I was insistant on trying some sort of new recipe on them. I don't know why I do this as most hosts would suggest to prepare a recipe you're confident will turn out (ie: something you've made before). But I don't usually like to do the "normal" thing.
We quickly settled on making grilled filet and needed a side. We've only grilled vegetables a handful of times in the past and thought this fire-seared antipasto platter sounded great. And it surely rose to the occassion!! It's a new recipe I found in my June 2009 Cooking Light magazine. Here is the recipe:

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

Preparation
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.

Enjoy!