If you haven’t tried it already, grilled asparagus wrapped in prosciutto tastes heavenly, but I also love the fragrance and simplicity of a well-grilled scallion with a hint of salt. So to switch things up a bit, I decided to wrap up a trio of green veggies with paper thin prosciutto before throwing them on the grill. And I mean paper-thin, ask for this the next time you go to your local butcher as you should be able to almost see right through the salumi.
The advantage with the thinness is that the veggies will not be overshadowed by the flavor of the meat and it will also stick more easily to your vegetables as you wrap them.
- 1 large zucchini
- 4 green onions
- 1-2 leeks
- ½ lb paper-thin slices of prosciutto
- Salt and pepper to taste
- Extra virgin olive oil
Serves ~ 6 people.
Slice up the three different types of veggies (leeks, green onions, and zucchini) length-wise and gather them into a bundle. Since the green leek leaves tend to be more fibrous than its white counterpart, try to include as much of the lighter area of the leek as possible so it’s not too chewy.
Wrap the bundle up with the prosciutto and douse them with some olive oil so the salt can stick to the veggies and to avoid it from getting stuck on the grill bars. Sprinkle the sea salt mostly on the veggies as the prosciutto contains enough saltiness of its own. Finally, add the cracked pepper.
Place them on the grill for less than 5 minutes as the fat renders off the prosciutto, and rotate from time to time to get an even char. Once they’re done, cut them in half since that leek contains that fiber I previously mentioned — this will make it easier to eat in one to two bites.
Serve hot right off the grill.