Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Holy Guacamole
Grilled Mixed Vegetables
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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
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

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.

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