Grilled Vegetables With Spicy Italian Neonata

Name: Grilled Vegetables With Spicy Italian Neonata
Total time: 25 min
Ingredients: Neutral oil, for greasing; 4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips; 3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal; 3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick; 1 1/4 cups extra-virgin olive oil; Kosher salt (such as Diamond Crystal) and black pepper; 3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core; 2 tablespoons lemon juice; 5 anchovy fillets, minced into a paste; 1 garlic clove, minced; 1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup); 1/2 cup jarred sliced hot cherry peppers, finely chopped; 1/2 cup pitted manzanilla or Cerignola olives, chopped; 2 celery stalks, finely chopped (1 cup); 1/4 cup chopped parsley leaves

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(60)

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Total: 25 minutes

Servings: 9

Author : Kay Chun

anchovy fillets bell pepper eggplant

Grilled Vegetables With Spicy Italian Neonata

Instructions

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Step 1

Heat a grill to medium and oil the grates.

Step 2

On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.

Step 3

Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)

Step 4

Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

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