Grilled Romaine with Veggie Sauce and Crispy Prosciutto
Print RecipeIngredients
- 2 romaine heads washed and cut in half
- 3 tbsp extra virgin olive oil
- 1 small Roma tomato chopped in small pieces
- 1 small zucchini chopped in small pieces
- 1 chopped frozen of fresh chopped mixed peppers ( yellow, red, green)
- 1 tsp paprika
- 1 tbsp white wine vinegar
- 4 pieces prosciutto
- orange zest threads from 1 orange
- 4 tbsp shaved Parmesan
- 1 tbsp finely chopped chives
- salt and pepper
Instructions
Preheat the oven to 350 F. Place the 3 tbsp of olive oil in a small bowl and use a pastry brush to paint olive oil on all sides of the Romaine halves. Season with salt and pepper, place on a baking sheet and bake for 20 minutes.
Meanwhile start on the veggie sauce by placing the remaining olive oil in an iron cast pan. On medium heat add the zucchini, tomato, paprika, peppers, and paprika. Cook for 10 minutes and add salt, pepper and the vinegar. Stir, cover, and reduce to low for an additional 10 minutes.
Turn the oven off and let the romaine cool a bit to handle. Return to the veggie sauce which should be a nice chunky zucchini and pepper with the tomato having melted away. Tear the prosciutto pieces by hand and adding to the veggies. Stir the veggie sauce for 4 minutes letting the excess moisture evaporate and prosciutto crisp up.
Plate with 2 halves of romaine and top with 1/2 of the veggie sauce. Add 2 tbsp of parmesan flakes and 1/2 tbsp of chopped chives per plate.
People should really take to baking their Romaine lettuces a bit more. Its a hearty and sturdy enough green to withstand cooking similar to endives would, and melts beautifully when cooked a bit. For the nice grill marks and charred bits make sure to place it on a grill pan and turn on the broiler for a few seconds before removing it. Be careful here, you don’t want ashes instead of lettuce!
To add flavor ( and more veggies) it gets accompanied by a nice vegetable sauce that consists of just pepper, zucchini and tomato to keep it low fodmap. Add on some salty good quality prosciutto and salty parmesan if your diet permits to pack in even more flavor and textures to the dish. Everything melts beautifully and you’ll have so much fun digging in, knife recommended.
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