Italian Antipasti

Grilled courgette, aubergines and red pepper with buffalo mozzarella and Parma ham

Ready in 45min

Cut the courgettes and aubergines in 4mm slices, from top to bottom. Season them with salt, pepper, and a drizzle of olive oil. In a very hot non-stick pan, grill them until soft and lightly golden. Rest on a rack.

Char the red peppers on an open flame until completely black. Tie them in a plastic bag and wait about 10 minutes. This way, you’ll be able to peel them easily, and they will have absorbed a nice smoky flavour. Cut them in half, scrape out the seeds, remove any internal white membranes and cut into thick slices. Arrange the vegetables in a platter with the mozzarella and the ham. Serve with good bread and olive oil.