easy summer picnic

Directions:

1. Preheat grill to high.
2. Grill 1 pepper, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skin.
3. Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the pepper.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
4. Combine the pepper with 1 tablespoon vinegar, 1 tablespoon oil, 1 tablespoon parsley and 1/8 teaspoon salt in a small bowl. Set aside.
5. Wrap a piece of ham (or prosciutto or jamón Ibérico) around each piece of plum, peach or nectarine. Set aside.
6. Arrange 1 cup crackers, 1/2 baguette, 4 ounces cheese, 3 ounces quince paste, 3 ounces chorizo, 1/3 cup almonds, 1/2 cup olives, ham-wrapped fruit and peppers on a platter (or platters).