Grilled Mixed Vegetables
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
- Active: 10 min
- 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
- Active: 10 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.
Looking for Something Else?
gloria.leggio
We’ve grilled veggies forever but it got boring. This was the first time I used anchovies. I wasn’t sure but it doesn’t taste fishy but more like adding a rich sauce. This sauce really gives the veggies Zing!! Love it. Don’t be a afraid of the anchovies-I was and it’s delicious!!
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