grilled vegetable antipasto- aka "the pile"

Recipe inspired by all of my sister's effortless antipasto creations, Cooking Light's "Fire-Seared Antipasto Platter" and Ina Garten's "Roasted Tomato Caprese Salad." I think I've rolled all the best ideas into one recipe- enjoy!

Ingredients

2 tsp. sugar 
1/8 cups plus 2 teaspoons olive oil
4 tbsp. balsamic vinegar
6 garlic cloves, minced
3 tbsp. fresh lemon juice
salt and pepper

6 plum tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut into 1/2-inch-thick discs
1 red onion, cut into 1/2-inch-thick slices
1 eggplant, cut into 1/2-inch-thick discs

3 ounces prosciutto, thinly sliced
3 ounces capocollo, thinly sliced
1 fresh mozzarella ball, thinly sliced
3 ounces provolone, thinly sliced
fresh basil
mixed olives

Consider also including marinated artichoke hearts and grilled portobello mushroom caps to the platter.  

Instructions 

1. Get the tomatoes going!
Preheat the oven to 275. Whisk together 1/8 cup olive oil, 1 tbsp. balsamic vinegar, 2 garlic cloves minced, 2 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the plum tomatoes on a sheet pan. Drizzle dressing over the tomatoes. Roast for 2 hours. Then cool to room temperature.

2. Get the other veggies going!
Preheat the grill to high heat. Whisk together 2 tsp. olive oil, 3 tbsp. balsamic vinegar, 3 tbsp. lemon juice, 4 garlic cloves minced, and 1/4 tsp. salt. Toss veggies in dressing. Grill veggies until desired charring is achieved. Then cool to room temperature. 

3. Arrange on a platter.