Pressed Ham and Grilled Vegetables | Olymel

Ingredients

• 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
• Preheat oven to maximum heat.
• Place whole peppers on lower grill and cook turning regularly until blackened on all sides.
• Remove peppers from oven and place in brown paper bag. Close bag and let sit 10 minutes.
• Meanwhile, cook the remaining vegetables on the lower grill until just softened. Do not overcook. Remove and set aside.
• Remove peppers from bag, peel, core and seed and give them a quick rinse under cold running water to remove particles. Pat dry thoroughly.
• Cut pepper into slices.
• Cut focaccia into a top section and a bottom section and remove some of the soft crumb inside.
• Spread the bottom with the pesto and layer on the grilled vegetables, taking care to alternate colours.
• Cover the veggies with old-fashioned smoked ham slices, then mozzarella.
• Pepper generously.
• Let rest overnight before serving.