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Pressed Ham and Grilled Vegetables
Pressed Ham and Grilled Vegetables Pressed Ham and Grilled Vegetables
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Pressed Ham and Grilled Vegetables

Filed under: Lunch



preparation time

00:20 20min


Cooking time

00:30 30min


ingredients

  • 3 small zucchini cut into ½ cm thick strips (on a mandolin)
  • 3 small eggplants, cut into ½ cm thick strips (on a mandolin)
  • 2 large red peppers
  • 2 large yellow peppers
  • 1 large onion focaccia (or herb)
  • 85 ml (1/3 cup) basil pesto
  • 1 ball (about 250 g) fresh mozzarella, cut into ½ cm thick slices
  • 300 g old-fashioned smoked ham, thinly sliced
  • 3 small zucchini cut into ½ cm thick strips (on a mandolin)
  • 3 small eggplants, cut into ½ cm thick strips (on a mandolin)
  • 2 large red peppers
  • 2 large yellow peppers
  • 1 large onion focaccia (or herb)
  • 1/3 cup (85 ml) basil pesto
  • 1 ball (about 250 g) fresh mozzarella, cut into ½ cm thick slices
  • 300 g old-fashioned smoked ham, thinly sliced

instructions

  1. Preheat oven to maximum heat.
  2. Place whole peppers on lower grill and cook turning regularly until blackened on all sides.
  3. Remove peppers from oven and place in brown paper bag. Close bag and let sit 10 minutes.
  4. Meanwhile, cook the remaining vegetables on the lower grill until just softened. Do not overcook. Remove and set aside.
  5. Remove peppers from bag, peel, core and seed and give them a quick rinse under cold running water to remove particles. Pat dry thoroughly.
  6. Cut pepper into slices.
  7. Cut focaccia into a top section and a bottom section and remove some of the soft crumb inside.
  8. Spread the bottom with the pesto and layer on the grilled vegetables, taking care to alternate colours.
  9. Cover the veggies with old-fashioned smoked ham slices, then mozzarella.
  10. Pepper generously.
  11. Wrap sandwich tightly in plastic wrap so as to compress the ingredients and place on a platter or baking sheet, then place a second platter (or baking sheet) on top, place in fridge then weigh down with two large cans.
  12. Let rest overnight before serving.