Printable Area
Grilled Mixed Vegetables
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- ACCIUGATA DI RENATO:
- 1 garlic clove, lightly crushed
- 5 tablespoons olive oil
- 2 tablespoons water
- 2 anchovies
- 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
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
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.
NotesYou 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.