Prosciutto San Daniele
With Grilled Vegetables

40 mins


  • 8 slices of Prosciutto San Daniele
  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 2 tomatoes
  • 1 large potato
  • 2 endive heads
  • 2 small white onions
  • 1 tablespoon chopped parsley
  • extra virgin olive oil
  • 1 clove of garlic (optional)
  • salt, pepper


Wash, dry and clean the vegetables. Slice the potato, the courgettes and the aubergines lengthways and cut the peppers in half (or into quarters if they are large). Cut the onions, endive and tomatoes in half, and sprinkle plenty of salt on the tomatoes. Heat the griddle pan to a high temperature and grill all the vegetables on both sides, salting the potatoes while cooking and leaving the tomatoes until last. In the meantime, prepare the dressing by mixing six spoonfuls of olive oil with the parsley and flavoring it with the clove of garlic. Spread the vegetables over a large serving dish, season with a pinch of salt and the aromatic dressing. Serve the Prosciutto San Daniele accompanied by the warm vegetables.

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