Grilled Mixed Vegetables

2017-01-06
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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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
  • 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

Method

Step 1

Grilled Vegetables:

Step 2

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

Step 3

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

Step 4

Acciugate Di Renato:

Step 5

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

Step 6

Add the anchovies and remove the garlic.

Step 7

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

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