Fire-Seared Antipasto Platter

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Ingredients for 4 servings

6 tablespoons fresh lemon juice

3 tablespoons balsamic vinegar

2 teaspoons extra-virgin olive oil

1/4 teaspoon kosher salt

2 garlic cloves, minced

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

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

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