Grilled Mixed Vegetables
Grilled mixed veggies are the perfect side to any main course.
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
For the Grilled Vegetables
1/2 large aubergine, sliced
2 courgettes, sliced lengthwise about 1/4-inch thick
1 chicory, remove any damaged outer leaves and then cut in 1/2 lengthwise
Extra-virgin olive oil
Salt and freshly ground black pepper
For the 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
Salt and freshly ground black pepper
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
For the Grilled Vegetables:
Heat the grill to medium-high heat. Grill the aubergine, courgette, and chicory for about 2 minutes on each side.
Serve the vegetables warm on a large platter, dressed only with acciugata (recipe below).
For the Acciugata Di Renato:
In a frying pan 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.
