Grilled Antipasto with Soprano Sauce
Provided by: Elizabeth Karmel
Use the vegetables that I have listed here as a guideline but feel free to substitute your favorite seasonal vegetables.
- FOR THE SOPRANO SAUCE:
- 6 anchovy fillets, drained
- 4 garlic cloves
- 1 tablespoon capers, drained
- 2/3 cup best-quality extra-virgin olive oil
- sea salt, to taste
- FOR VEGETABLES
- 2 small sweet potatoes, peeled and each cut into 8 long slices
- 4 medium zucchini, each cut into long slices
- 2 small radicchio, cut into quarters
- 2 medium eggplants, cut into rounds
- 3 fennel bulbs, trimmed and quartered
- 1 pound asparagus, trimmed
- 3 small bunches green onions, trimmed
- 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
- 2 tablespoons chopped fresh herbs, such as mint, basil, or parsley, optional
- 4 lemons, cut into wedges, optional
- olive oil
- Kosher salt and freshly ground pepper
- To make the Soprano Sauce: Combine the anchovies, garlic and capers in a food processor or blender. Slowly add in the olive oil and season further with salt if desired. Set aside.
- To Make the Vegetables: Lightly coat cut vegetables with olive oil. Season lightly with salt and pepper.
- One by one lay the vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as the vegetables are marked and tender, remove from grill and transfer to a platter or a sheet tray. The zucchini, radicchio, asparagus and green onions should be done first; the eggplant will take a little longer and the sweet potatoes and fennel will be the last to cook through. As soon as the vegetables are placed on the platter, brush generously with the Soprano Sauce. You may need to grill the vegetables in batches.
- When all the other vegetables are done, place the tomatoes on the cooking grate to mark and warm through, about 2 minutes. Place on the platter with the other vegetables. Brush with Soprano Sauce. Let cool to room temperature. Just before serving, sprinkle with optional herbs and decorate with lemon wedges and serve with extra Soprano Sauce on the side.