📝 About This Recipe
Transport your senses to a rustic Italian terrace with this quintessential 'Contorno' of perfectly charred seasonal vegetables. This dish celebrates the Mediterranean philosophy of simplicity, where high-quality olive oil and fresh herbs transform humble garden produce into a vibrant masterpiece. Each slice is grilled until caramelized and tender, then finished with a bright, punchy garlic and parsley emulsion that enhances the natural sweetness of the earth.
🥗 Ingredients
The Vegetables
- 2 medium Zucchini (sliced lengthwise into 1/4-inch planks)
- 1 large Eggplant (Italian or Globe variety, sliced into 1/4-inch rounds)
- 2 pieces Bell Peppers (one red and one yellow, seeded and cut into wide strips)
- 1 large Red Onion (cut into 1/2-inch thick wedges, root kept intact)
- 1 bunch Asparagus (woody ends trimmed)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
The Herb Marinade (Salmoriglio)
- 1/2 cup Extra Virgin Olive Oil (use cold-pressed, high-quality oil)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 2 cloves Garlic (very finely minced or grated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Dried Oregano (Sicilian dried oregano on the branch is best)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Prepare the eggplant by placing the rounds in a colander and sprinkling lightly with salt; let them sit for 15 minutes to draw out bitterness, then pat dry with paper towels.
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2
Preheat your outdoor grill or an indoor cast-iron grill pan to medium-high heat. You want it hot enough to sear but not burn immediately.
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3
While the grill heats, prepare the Salmoriglio dressing by whisking together the 1/2 cup olive oil, lemon juice, minced garlic, parsley, oregano, salt, pepper, and chili flakes in a small bowl.
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4
Place all prepared vegetables on a large baking sheet and lightly brush both sides with the 3 tablespoons of olive oil. Do not salt them yet, as salt can cause them to release moisture too early.
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5
Start with the peppers and onions, as they take the longest. Place them on the grill and cook for 4-5 minutes per side until softened and charred around the edges.
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6
Add the eggplant rounds to the grill. Cook for 3-4 minutes per side until deep grill marks appear and the flesh is tender.
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7
Add the zucchini planks and asparagus. These cook quickly, usually requiring only 2-3 minutes per side. Look for the zucchini to become slightly translucent.
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8
As each vegetable finishes, transfer it back to the large baking sheet or directly onto a serving platter.
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9
While the vegetables are still steaming hot, whisk the Salmoriglio dressing once more and drizzle about half of it over the vegetables.
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10
Use tongs to gently toss the vegetables, ensuring they are evenly coated in the herb oil while they are most absorbent.
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11
Arrange the vegetables beautifully on a platter, alternating colors and textures for a professional presentation.
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12
Drizzle the remaining dressing over the top and finish with an extra sprinkle of sea salt if desired.
💡 Chef's Tips
Always slice vegetables to a uniform thickness to ensure even cooking across the batch. Don't crowd the grill; cooking in batches prevents the vegetables from steaming instead of searing. If using wooden skewers for the onions to keep them together, soak them in water for 30 minutes first. Let the vegetables marinate in the dressing for at least 10 minutes before serving; they are even better at room temperature. Use a high-smoke point oil for brushing the grill, but save your best extra virgin olive oil for the finishing dressing.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Pinot Grigio to cut through the char. Serve alongside grilled Bistecca alla Fiorentina or roasted sea bass. Add a ball of creamy Burrata cheese in the center of the platter for a decadent vegetarian meal. Use any leftovers the next day in a ciabatta sandwich with goat cheese and arugula. Sprinkle with toasted pine nuts or shaved Parmigiano-Reggiano for added texture.