Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Acciugata Di Renato:

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Cinnamon-Grilled Peaches

Recipe courtesy of Steven Raichlen

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Grilled Pizza -Three Ways

Recipe courtesy of Alton Brown

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Greek Chicken

Recipe courtesy of Claire Robinson

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Grilled Salmon with Sun-Dried Tomato Butter (California)

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.