Events and Celebrations

  • 2 red onions
  • 2 red peppers, cored, deseeded and cut into large pieces
  • 2 courgettes, cut into long lengths
  • 1 aubergine, cut into long lengths
  • 1 bunch of asparagus, trimmed
  • 8 slices of Parma ham
  • 1 bunch of basil, roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and black pepper
  • basil sprig, to garnish

Cut the red onions into wedges, keeping the root ends intact to hold the wedges together. Cook all the vegetables on a hot barbecue as follows, removing them when cooked to a large serving bowl: onions for 5 minutes on each side; red peppers for 5 minutes on the skin side only; courgettes for 3 minutes on each side; aubergine for 4 minutes on each side, and the asparagus for 4 minutes on one side only. (If all the vegetables are put on at the same time, you will need to remove them in the following order: asparagus, peppers, courgettes, aubergine, onions.) When all the vegetables have been barbecued, toss them together well in the bowl.

Place the slices of Parma ham on the grill rack to cook for 4 minutes on each side, or until crispy.

Add the basil to the vegetables with the olive oil, balsamic vinegar and a little seasoning. Top the vegetables with the crispy Parma ham and serve immediately, garnished with a sprig of basil.

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