Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Grilled Mixed Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 227
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 2
- Sodium
- 540
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.