TABELIA

AUTHENTIC RECIPE

Verdure Grigliate MisteMixed Grilled Vegetables

Mixed Grilled Vegetables
Difficulty★★☆☆☆ Prep15 min Cook25 min servings4

Several vegetables grilled over charcoal or in a grill pan, then marinated in extra virgin olive oil and herbs. A classic Italian contorno highlighting the toasted grill marks and vegetables’ sweetness.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (4 servings)

  • Zucchini2 pieces
  • Eggplant1 piece
  • Bell peppers (1 red and 1 yellow)2 pieces
  • Asparagus6 stalks
  • Extra virgin olive oil5 tbsp
  • Balsamic vinegar1 tbsp
  • Garlic1 clove
  • Salt1 tsp

Method

Preparing the vegetables

1

Cut the vegetables

  • 1 Slice the zucchini lengthwise 5 mm thick.
  • 2 Cut the eggplant into rounds 1 cm thick, sprinkle with a little salt, leave for 10 minutes and blot away the moisture.
  • 3 Cut the peppers lengthwise into 4 pieces and remove the seeds.
  • 4 Snap off the tough bases of the asparagus.

Preparing the grill pan

2

Prepare the grill pan and vegetables

  • 1 Heat the empty grill pan over high heat for 5 minutes until very hot.
  • 2 Brush the vegetables with 1 tbsp extra virgin olive oil and sprinkle with a little salt.

Grilling

3

Grill the vegetables

  • 1 Grill the vegetables in the grill pan, grouping them by type.
  • 2 Allow 2–3 minutes for zucchini, 3–4 minutes for eggplant, 4–5 minutes for peppers and 3–4 minutes for asparagus.

Ready when

Do not move them until clear grill marks form on each side.

Finishing and marinating

4

Let the vegetables absorb the marinade

  • 1 Arrange the cooked vegetables on a large platter.
  • 2 Mix 1 finely chopped garlic clove, the remaining 4 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar, then pour this marinade over the vegetables.
  • 3 Adjust with salt and leave to absorb the flavors for at least 30 minutes.
A view of Roma, Trastevere
Roma, TrastevereA view of Italy Photo: wiccahwang · CC BY 2.0 (resized; display cropped)

About this dish

From early summer through autumn, Italian markets display zucchini, eggplant and peppers at the same time. Verdure grigliate miste is a side dish that brings these seasonal vegetables together on the grill and serves them on a large platter.

Grilling vegetables over charcoal or wood is practiced across Italy rather than associated with a single region. At summer gatherings and outdoor meals, vegetables may be grilled before the meat is ready and served straightaway as an antipasto.

Leaving the grilled vegetables in oil and vinegar became an established way to prepare a side dish ahead. They still appear on trattoria antipasto counters and family weekend tables. Their flavor holds up when cool, making them a frequent choice for gatherings.

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