Grilled Antipasto with Mezzo Soprano Sauce

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Soprano Sauce:

6 anchovy fillets, drained and finely minced

4 cloves garlic, finely minced

1 tablespoon capers, drained and coarsely chopped

2/3 cup extra-virgin olive oil

Sea salt

Vegetables:

2 small sweet potatoes, peeled and each cut into 4 long slices

4 medium zucchini, each cut into 4 long slices

2 small radicchio, cut into quarters

1 medium eggplant, cut into 4 long slices; then each slice cut in 1/2 widthwise

3 small bunches green onions, trimmed

1/2 cup olive oil

2 teaspoons kosher salt

1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil

1 lemon, cut into wedges