SWEET & SOUR GRILLED VEGETABLES WITH HAM & MOZZARELLA

In a large bowl make a dressing of 1 tablespoon red wine vinegar with 3 tablespoons olive oil, salt and pepper. Grill slices of eggplant, zucchini and capsicum, wedges of red onion and fennel bulb. Once cooked, toss in the bowl with the dressing. Allow to sit for 20 minutes for the flavours to mellow, then add small, ragged pieces of ham and toss well with some parsley or basil leaves. Put onto a platter and add torn pieces of mozzarella (or use burrata or stracciatella). Serve with slices of grilled bread. ■