Grilled Mixed Vegetables

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

ACCIUGATA DI RENATO:
  • 1 handful fresh flat-leaf parsley, leaves picked and chopped fine
  • 1 tablespoon capers
  • Kosher salt and freshly ground black pepper
  • 1/2 large eggplant, sliced
  • 2 zucchini, sliced lengthwise about 1/4-inch thick
  • 1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise
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Directions

Grilled Vegetables:

Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.

Serve the vegetables warm on a large platter, dressed only with acciugata.

Acciugate Di Renato:


In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic.

Add the anchovies and remove the garlic.

Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.

Notes

You don't want to overcook the vegetables by keeping them on too long, you only are quickly grilling the outside. Try to only flip the vegetable once, the more you move them around the easier they can break, especially the zucchini and eggplant.

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Newest Ratings and Reviews

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  • on April 28, 2014

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    very good recipe

    people found this review Helpful.
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  • on May 20, 2013

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    I have made this several times. Everyone loves it. It is quick and great as leftovers!

    people found this review Helpful.
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  • on August 21, 2012

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    This is an excellent recipe to add flavor to grilled vegetables. Even my anchovy avoiding husband found the sauce flavorful and the saltiness a compliment to the grilled flavors. A must try for those who grill everything and often.

    people found this review Helpful.
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