Irrational exuberance at the farmers market?
Just light the grill and cook up your haul, seasoning with savory additions
Warm grilled eggplant, prosciutto salad: This summer, the passel of grilled vegetables takes center stage with the luxurious addition of prosciutto and sharp cheese. (Bill Hogan/Chicago Tribune)
10 or 12 cremini mushrooms, wiped clean
6 tablespoons olive oil
1 1/2 teaspoons Tuscan herb blend or Italian seasoning
1 1/4 teaspoons salt
Freshly ground pepper
1 clove garlic, crushed
5 ounces thinly sliced prosciutto, cut into matchsticks
1/3 to 1/2 cup mixed grated Italian cheeses (such as Parmesan, Asiago, fontina, provolone)
1/3 cup roughly chopped pitted green olives
¼ cup chopped fresh herbs, such as a combination of basil, chives and parsley
2 to 3 generous cups baby arugula or spinach leaves
1. Heat a gas grill to medium-hot or prepare a charcoal fire until hot.
2. Place eggplant slices, zucchini and onions on a well-oiled baking sheet. Drizzle generously with oil; sprinkle with herb blend, salt and pepper. Turn; repeat with other side. Skewer mushrooms on thin metal or wooden skewers. Brush with oil; season with herbs, salt and pepper.
3. Grill all vegetables, turning once, until tender and golden, 6-10 minutes. Remove to a cutting board.
4. Cut eggplant and zucchini into generous 1/2 inch pieces. Place in large bowl. Thinly slice the grilled onions and mushrooms; add to the bowl. Add the garlic; mix gently. (Mixture can be made up 1 hour in advance; warm gently in the microwave if necessary.)
5. Stir in the prosciutto, cheese, olives and fresh herbs. Add arugula; toss lightly. Serve accompanied with a warm grilled flatbread.
Per serving: 251 calories, 19 g fat, 4 g saturated fat, 22 mg cholesterol, 12 g carbohydrates, 13 g protein, 1,249 mg sodium, 5 g fiber.
Herb and cornmeal flatbreads