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
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