Food Advertising by

Roasted vegetables with prosciutto

April 9, 2015

While we have harvested the last of the summer vegetables from our garden, we now have a crop of butternut squash heading towards maturity.

Their origin is something of a mystery. Originally I thought I might have strewn a few seeds over the garden patch some time last year, as I remember saving some pumpkin and squash seeds when we first bought the property. However, I was  tidying the pantry over Easter and found those seeds still sitting in a little parcel on one of the shelves.

I can only guess seeds must have come from our compost heap.  Anyway, we have half a dozen butternut squash that should be ready for picking soon.

I harvested the smallest one to check progress  and it ended up in today’s dish.

We eat quite a few vegetable dishes as part of our regular diet. I often make a batch of ratatouille. Any leftovers make a tasty lunch. However, instead of turning the latest bunch of vegetables into a stovetop dish, I decided to roast them.

It was a bit hit, more so because I happened to have some lovely slices of Serrano prosciutto sitting in the refrigerator waiting for inspiration. Only 100g of it but what it lacked in substance, it made up for in flavour. This recipe makes enough for two. Double or triple the recipe for more servings.

Roasted vegetables with prosciutto

3 tablespoons olive oil
2 Spanish onions, peeled and sliced
6 cloves of garlic, crushed
1 medium eggplant, cubed
1 cup butternut squash cubes
2 medium zucchini, cut into chunks
1 1/2 cups cherry tomatoes
2 tablespoons mixed dried herbs or a commercial spice blend
salt and pepper
100g finely sliced prosciutto
shaved parmesan cheese
basil for garnish

Heat the oven to 180C.

Take shallow ovenproof baking dish and pour in the olive oil then add the vegetables and sprinkle over the seasoning. Turn with a spoon until everything is coated with oil and seasoning.

Place in the oven and roast for 40 minutes until the vegetables are cooked.

Lay the prosciutto slices over the vegetables, turn the oven up to 200C and cook for a further 10 minutes.

Sprinkle with the shaved parmesan and garnish with fresh basil for serving.


<< Previous | Next >>

 Subscribe in a reader






| ©2000-2015 Pat Churchill