Grilled Mixed Vegetables

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Ingredients

  • For the Grilled Vegetables:

  • 1/2 large aubergine, sliced
  • 2 courgettes, sliced lengthwise about 1/4-inch thick
  • 1 chicory, remove any damaged outer leaves and then cut in 1/2 lengthwise
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

  • For the 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
  • Salt and freshly ground black pepper
  • 2 tablespoons water
  • 2 anchovies
  • 1 handful fresh flat-leaf parsley, leaves picked and chopped fine
  • 1 tablespoon capers
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Grilled Mixed Vegetables

For the Grilled Vegetables:

Heat the grill to medium-high heat. Grill the aubergine, courgette, and chicory for about 2 minutes on each side.

Serve the vegetables warm on a large platter, dressed only with acciugata (recipe below).

For the Acciugata Di Renato:

In a frying pan 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.

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