Summer time cuisine is friggin amazing. That's just a simple truism. The fact that condo life prohibits BBQ's unless they are garbage can electric ones is something that pains me. Especially on a day like today when the sun is shining, the cervesa's are flowing and I feel like a nice juicy burg in my face. Other than a classic burger or danger, another (and more figure friendly) grilled treat is a nice assortment of vegetables. Last night my appetizer decision for hubs and myself landed on a "grilled" vegetable medley over some fresh and ultra thinly sliced prosciutto (Village Cheesemonger quality only... obviously.) The reason for my quotations around "grilled" is mainly because they are by no means grilled... they were in fact roasted in the oven due to my lack of BBQ - but don't fret because this flavour burst of a dish can be achieved with both a properly grilled veg assortment on a BBQ - or for those BBQ challenged people like myself - roasted. Either way it's a wonderful and easy dish with a ton of flavor. It's also perfect as a "make ahead" little antipasto platter if entertaining. Enjoy kiddies.
You will need: (serves 2)
2 small zucchini's (cut horizontally and on an angle - about 2/3 inch thick)
1 red pepper (sliced thick)
1 yellow pepper (sliced thick)
8-10 slices of thinly sliced good quality prosciutto
EVOO
salt and pepper
aged balsamic vinegar or balsamic glaze
Preheat your oven to 400 degrees. Lay your vegetables on a baking sheet, drizzle with a couple tablespoons of EVOO and sprinkle with some salt and pepper. Toss through evenly. Bake until soft and slightly charred (about 15 - 17 minutes). Transfer to a bowl and place in the fridge to cool for at least 1 hour (they are meant to be served cold). When you are ready to serve, plate the prosciutto into a small, thin pile on each plate and top with some "grilled" vegetables. Drizzle the dish with a touch more good quality EVOO (good olive oil makes a difference here), and some balsamic glaze. Serve and Enjoy :)
xo Chef Natty
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