TABELIAAUTHENTIC RECIPE
Verdure GrigliateGrilled Vegetables
Eggplant, zucchini, peppers and fennel grilled over charcoal or in a grill pan, then finished with olive oil and garlic. A simple technique brings out the ingredients’ savory flavor.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- EggplantCut into 5 mm rounds1 piece
- ZucchiniSlice lengthwise 5 mm thick1 piece
- Red and yellow bell peppersCut lengthwise into 4 pieces2 pieces
- FennelSlice 5 mm thick1 piece
- GarlicThinly slice2 cloves
- Extra virgin olive oil50 ml
- Fresh thyme3 sprigs
- Salta little
Method
Heat the grill
- 1 Heat a grill pan or charcoal grill over high heat.
Ready when
Proceed when it is hot enough to smoke.
Prepare the vegetables
- 1 Cut the eggplant into 5 mm rounds.
- 2 Slice the zucchini lengthwise 5 mm thick.
- 3 Cut the peppers lengthwise into 4 pieces.
- 4 Slice the fennel 5 mm thick.
- 5 Lightly coat all the vegetables with olive oil and sprinkle with salt.
Grill the vegetables
- 1 Arrange the vegetables by type.
- 2 Grill one side for 2–3 minutes without moving them.
- 3 Once crosshatched grill marks form, turn over and grill the other side.
Ready when
Proceed when both sides have crosshatched grill marks.
Caution
Moving them frequently prevents browning and makes them steam instead.
Dress with oil and herbs
- 1 Arrange the grilled vegetables on a tray.
- 2 Scatter over 2 thinly sliced garlic cloves and 3 thyme sprigs, then drizzle with olive oil.
Ready when
Proceed when the surfaces are glossy and fragrant.
Let the flavors settle
- 1 Leave at room temperature for at least 15 minutes, then plate once the oil and aromas have infused the vegetables.
Ready when
Allow at least 15 minutes. They are ready to serve when the oil has melded with the vegetables and the surface sheen has settled.
About this dish
When choosing a contorno in an Italian ristorante, verdure grigliate almost always appears among the options. Not confined to a particular region, this basic Italian vegetable side has long been enjoyed at tables with a charcoal fire or grill.
Seasonal vegetables such as eggplant, zucchini and peppers accompany grilled meat and fish. Throughout northern and southern Italy, their toasted flavor and the fragrance of olive oil support the main dish.
They remain a familiar sight at family barbecues, trattorias and restaurants. Simple as the dish is, cooking seasonal vegetables over the same fire as the main course reflects the practicality of the Italian table.
Bring the full course home next weekend.
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