Grilled Mediterranean Vegetable Salad with Parma Ham
A vibrant warm salad featuring thin ribbons of zucchini and eggplant grilled until caramelized, paired with silky Parma ham and blistered bell peppers. The combination of smoky, salty, and fresh flavors makes this an elegant appetizer or light main course.
Story
This salad brings together the best of summer vegetables with the savory depth of Italian prosciutto. The key is getting a nice char on the vegetables while keeping them tender inside.
Ingredients
Zucchini (green and yellow)
2 medium
Eggplant
1 small
Parma ham slices
4-6 slices
Red and yellow bell peppers
2 total
Fresh thyme
1 tablespoon
Garlic cloves, minced
2
Extra virgin olive oil
3 tablespoons
Sea salt
to taste
Freshly ground black pepper
to taste
Instructions
1
Prepare the vegetables
Slice the zucchini and eggplant lengthwise into very thin ribbons, about 3mm thick. Toss them lightly with olive oil, minced garlic, thyme, salt, and pepper.
2
Grill the vegetable ribbons
Heat a grill pan or outdoor grill over medium-high heat. Lay the vegetable ribbons flat and grill for 2-3 minutes per side until they develop golden-brown caramelized marks and become tender. Transfer to a plate.
3
Char the bell peppers
Place whole bell peppers directly over the flame, turning occasionally, until the skin is completely blackened and blistered. Put them in a covered bowl for 5 minutes, then peel off the charred skin and slice into strips. Season with salt.
4
Assemble the salad
Arrange the grilled zucchini and eggplant ribbons on a serving platter. Drape the Parma ham over the top in loose folds. Scatter the blistered pepper strips throughout. Drizzle with a little more olive oil and adjust seasoning before serving warm or at room temperature.
