Ingredients:

4 medium red or yukon gold potatoes, cooked
3 tbsp orange juice
2 tbsp balsamic vinegar
2 cloves garlic, minced
1/3 tsp kosher salt
¼ tsp fresh ground black pepper
1/3 cup olive oil
3 tbsp olive oil
8 think slices prosciutto ( 4x2 inches)
3 oz soft goat cheese, cut into 8 pieces
8 asparagus spears
2 red or yellow bell peppers, cut in half, stemmed and seeded
2 zucchini, cut lengthwise into 1/4-inch slices
2 japanese engplants, cut lengthwise into 1/4-inch slices
1 fennel bulb cut in half
8 large mushrooms
2 green bell pepper, cut in half, stemmed and seeded

Directions:

Cut potatoes into thick slices. Combine juice vinegar, garlic, salt and black pepper in small bowl; whisk in 1/3 cup  oil. Set aside. Wrap each slice prosciutto around 1 piece cheese and 1 asparagus spear.  Thread cheese bundles onto wooden skewers, piercing asparagus and securing cheese  with wooden picks, if necessary. ( Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with 3 tablespoons remaining oil.

Grill bell peppers, skin side down, over medium grill 8 minutes until skins are charred. Place in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill remaining vegetables on covered grill over medium grill 2-5 minutes per side until tender. Grill cheese bundles over medium grill until lightly browned. Arrange vegetables and cheese bundles in  glass dish; drizzle with dressing, turning to coat. Let stand 15 minutes.