Easy Italian Grilled Vegetables with Prosciutto & Goat Cheese

INGREDIENTS

4 medium unpeeled red potatoes 2 tablespoons orange juice 1 tablespoons balsamic vinegar 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup plus 3 tablespoons olive oil, divided 8 thin slices (4X2 inches) ham or prosciutto 3 ounces garlic-flavored soft goat cheese, cut into 8 pieces 8 asparagus spears 1 (each) red and yellow bell peppers, cut in half and stem and seeds removed 2 small zucchini, cut lengthwise into thin slices 1 Japanese eggplant, cut lengthwise into 1/4-inch slices 12 large mushrooms 2 poblano peppers, cut in half and stems and seeds removed

PREPARATION:

1. Prepare grill for direct grilling. Cook potatoes in boiling water until tneder. Drain; cool slightly. Cut potatoes into thick slices. Meanwhile, combine juice, vinegar, garlic, salt and black pepper in small bowl; whisk in 1/3 cup oil. Set aside.
2. Wrap each ham slice around 1 piece cheese and 1 asparagus spear. Thread cheese bundles onto wooden skewers. (Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with remaining 3 tablespoons.
3. Grill bell peppers, skin sides down, over medium heat 8 minutes or until skins are charred. Place in large resealable food storage bag; seal. Let stand 5 minutes; discard skins. Grill remaining vegetables on covered grill over medium heat 2 to 5 minutes on each side or until tender. Grill cheese bundles over medium heat until lightly browned. Arrange vegetables and cheese bundles in large glass dish; drizzle with juice mixture, turning to coat. Let stand 15 minutes.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/8 of recipe Sodium 27 mg Protein 5 g Carbohydrate 26 g Total Fat 7 g Calories from Fat 38 % Calories 168