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Distinctly Delicious Recipes
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Grilled Garden Vegetable Salad with Prosciutto di Parma PDO
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Ingredients

2 ears corn
1 (8 ounces) medium zucchini, cut lengthwise in quarters
1 head romaine, cut lengthwise in quarters leaving core intact
1 medium red onion, quartered leaving core intact
4 slices Prosciutto di Parma PDO, cut into strips
6 tablespoons olive oil, divided
3 tablespoons lime juice
2 tablespoons chopped mint leaves
1 teaspoon lime zest
½ teaspoon kosher salt
½ teaspoon sugar

Directions

Preheat grill for direct heat grilling.

Brush corn, zucchini, romaine and red onion with 3 tablespoons olive oil.

Grill vegetables until tender, turning several times. Let cool.
Cut corn kernels off of cob (1 cup kernels). Chop zucchini into bite size pieces (1 cup). Chop romaine into bite size pieces, discarding core (2 cups). Chop red onion discarding core (about 1 cup).

In a serving dish or bowl, combine grilled vegetables and prosciutto.
In small bowl, whisk remaining 3 tablespoons olive oil, lime juice, mint, lime zest, kosher salt and sugar until blended.

Toss vinaigrette with vegetable mixture until evenly coated. Serve immediately.

Serves 4-6.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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