Grilled Vegetable Salad with the herbs from the SOUTH OF FRANCE MCHEF & Prosciutto Chips

  • 2 zucchini, finely minced
  • 1 red pepper, seedless and minced
  • 1 italian eggplant, cut into dices
  • 15 ml (1 tbsp) of olive oil
  • 5 g (1 tsp) of the herbs from the SOUTH OF FRANCE MCHEF
  • 10 slices of Prosciutto or Pancetta, cut into small squares
  1. Preheat oven at 450 °F (220 °C) and place grill in center rack of the oven. On a butcher board, cut Prosciutto or Pancetta slices into small squares and place them on a pastry pan lined with parchement paper. Cook between 8 to 12 minutes until crispy!
  2. In a bowl, mix eggplant, zucchini and red pepper. Sprinkle with the herbs from the SOUTH OF FRANCE MCHEF and drizzle olive oil. Place vegetables on another pastry pan lined with parchment paper.
  3. Grill for about 20 minutes. Then place grilled vegetables on a service platter and add over Prosciutto or Pancetta chips! You can add some roasted pine nuts, drizzle balsamic syrup and a handful of arugula! So good!
  4. Accompany with a lovely glass of red or white wine and enjoy. Cheers!
Produits utilisés