Preheat grill to high.
Grill 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 skins.
Peel the pepper with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut open lengthwise, remove the seeds, stem and white membrane, then slice.
Combine the pepper with vinegar, oil, parsley and salt in a small bowl. Set aside.
Wrap a piece of ham (or prosciutto or jamón Ibérico) around each piece of plum, peach or nectarine. Set aside.
Arrange crackers, bread, cheese, quince paste, chorizo, almonds, olives, ham-wrapped fruit and peppers on a platter (or platters).
Hold wrapped fruit (step 5) at room temperature for up to 2 hours or loosely cover and refrigerate for up to 8 hours.
1 1/2 starch, 1 fat, 1 fruit, 1 high-fat protein, 1/2 medium-fat protein, 1/2 vegetable