This is a great way of serving vegetables as part of a buffet, straddling the starter and main course beautifully, and works perfectly at room temperature. I have read that the zucchini and eggplant (courgettes and aubergines to those of you in the UK) should be salted and left to drain to take out the bitterness, but that, for me, falls into the life is too short to stuff a mushroom category, although keep watching for a great stuffed mushroom recipe.
- Red, orange and yellow peppers, deseeded and cut into large slices.
- Asparagus, trimmed.
- Green and yellow zucchini, cut into slices lengthwise.
- Eggplant, cut into 1/4 slices.
- Cherry tomatoes
- Buffalo mozzarella
- Parma ham
- Extra virgin olive oil
- Fresh or dried thyme or oregano
- Salt and pepper
- A griddle pan with ridges is great for this or a barbecue is even better.
- Marinate the vegetables, with the exception of the tomatoes, which technically speaking are fruit, in the oil with herbs and salt and pepper ensuring they are fully coated. These can sit refrigerated quite happily for up to a day.
- Pre-heat the griddle pan or barbecue and cook vegetables for a few minutes on each side. Try to leave them in place without moving them so you can get the lovely marks on them, see above.
- Arrange on a platter with slices of the ham and cheese and scatter the tomatoes for color.