Charcoal-Grilled Late Summer Vegetables with Fresh Fish and Whipped Ibérico Jamón

Ingredients

• 2 yellow courgettes, quartered lengthways
• 2 green courgettes, quartered lengthways
• 2 red peppers
• 2 large tomatoes, halved
• 2 medium onions, quartered
• 2 aubergines, quartered
• 4 tbsp O-Med Arbequina olive oil
• 2 tbsp sweet Moscatel vinegar
• O-Med Flor de sal, to taste
• 1–2 tsp Salsa Ruda La Chipotlera
• 4 portions firm-fleshed fish, approx. 160g each
• Olive oil, for brushing
• Sea salt and black pepper
• 150g finely diced Ibérico jamón
• 200ml whipped ibérico cream
• 1 tbsp extra virgin olive oil