Mixed Grilled Vegetables with Caper Sauce Recipe

Ingredients

Serve 4

• 8 oz/250 g eggplants/aubergines

• 1 tbsp coarse salt

• 8 oz/250 g zucchini/courgettes

• 8 oz/250 g onions

• 1 red radicchio, weighing about 7 oz/200 g

• 8 oz/250 g red bell peppers, seeded

• 4 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

Caper Sauce:

• 2 oz/50 g capers

• 6 tbsp extra-virgin olive oil

• 1 tsp red wine vinegar

• 1 fresh red chili pepper, seeded

• 4 leaves fresh basil

• 1/8 tsp salt

Method:

1. Cut the eggplants into 1/4-inch (5-mm) thick slices without peeling them. Place in layers in a colander and sprinkle each layer with salt. Let drain for 1 hour.

2. Cut the zucchini and onions into 1/4-inch (5-mm) thick slices. Wash the radicchio and divide into segments.

3. Cut the bell peppers into 1/4-inch (5-mm) strips. Brush the vegetables with oil and season with salt and pepper.

4. Cook the vegetables in small batches in a grill pan for about 10 minutes, or until tender. Transfer to a serving dish.

5. Caper Sauce: Process the capers, oil, vinegar, chili pepper, basil, and salt in a food processor or blender until smooth.

6. Serve the vegetables at room temperature with the sauce.