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Recipe courtesy of Debi Mazar and Gabriele Corcos

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

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

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
Kosher salt and freshly ground black pepper

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.

My Private Notes

Name: Grilled Mixed Vegetables
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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