Preheat the grill just before cooking. Cut the courgettes into thick slices. Rinse the tomatoes
and cut into quarters, then cut the ham into strips. Pour the oil into a baking dish and place
under the grill for 2 minutes, or until almost smoking. Remove from the grill and stir in the
courgettes. Return to the grill and cook for 8 minutes, stirring occasionally. Remove from the
grill and add the tomatoes and cook for a further 3 minutes.
Add the ham to the baking dish and cook under the grill for 4 minutes, until all the vegetables
are charred and the ham is brown. Season to taste with salt and pepper.
Meanwhile, plunge the pasta into a large saucepan of lightly salted, boiling water, return to a
rolling boil, stir and cook for 8 minutes, or until 'al dente'. Drain well and return to the
Stir the antipasto into the vegetables and cook under the grill for 2 minutes, or until heated
through. Add the cooked pasta and toss together gently with the remaining ingredients. Grill for a
further 4 minutes, then serve immediately.