Prosciutto-Wrapped Vegetables with Parmesan

Name: Prosciutto-Wrapped Vegetables with Parmesan
Yield: 4 to 6 servings
Ingredients: 6 broccolini stalks; 6 small cauliflower florets with stems; 15 paper-thin slices prosciutto; 1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise; 1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips; 1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips; 2-ounce piece of Parmesan cheese; 2 tablespoons Meyer lemon olive oil

January 26, 2012

It’s time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they’re great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.

Recipe notes

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