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Cooked-Ham Cornets with Grilled Vegetables

makes 4 cornets


  • 4 slices of cooked ham

  • 3 bell peppers (red, yellow, green)

  • 14 smaller sized, round zucchini

  • ½ eggplant

  • 50 ml (2 oz) olive oil

  • 2 thyme sprigs

  • Salt and pepper


  • Grill the bell peppers in the oven and flip them around as their skin darkens. Leave to cool, then remove their skin with a sharp knife. Cut them into julienne.

  • Cut the small zucchini into quarters and half of the eggplant into cubes.

  • Cook all the vegetables in a grill pan with olive oil, thyme, salt and pepper.

  • Place the grilled vegetables at the centre of each slice of ham. Gently roll and serve with grilled vegetables, hot or cold.

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