Vegetable gratin with Parma Ham

Preparation 25 minutes

For 4 servings

Ingredients

• 2 small long aubergines
• 3 round tomatoes
• 2 courgettes
• 2-3 boiled potatoes
• 100g Parma Ham
• 100g slices of Emmentaler
• extra virgin olive oil
• salt, pepper
• basil

Method

• Trim the vegetables and slice them into thick rounds; arrange the slices on a baking tin covered with baking paper and greased. 
• Dress the vegetables with oil, little salt and pepper.  Bake in a preheated oven at 180°C for 20 minutes.
• When the vegetables are ready, put them in a greased oven-dish alternating the vegetable slices with Parma Ham strips and small pieces of cheese. 
• Brush the vegetables with oil, sprinkle with pepper and bake au gratin under the broiler until the cheese has melted and the vegetables have become nice and golden. 
• Take out of the oven, garnish with basil and serve.

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