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Verdure Grigliate

Serves 4 to 6 Side vegetarian, Sides

Verdure Grigliate

Verdure Grigliate, a staple from the sun-soaked region of Puglia, captures the essence of Italian home cooking. It’s a dish that finds its place at both casual lunches and relaxed dinners, where the focus is on the quality of ingredients rather than elaborate presentation. Here, the vegetables are the stars, enhanced by Puglia's renowned olive oil and a sprinkle of coarse sea salt judged by the cook's intuition.

The result is a vibrant medley of grilled zucchini, eggplants, and bell peppers, each bite offering a balance of charred edges and tender flesh. The balsamic vinegar adds a subtle depth, while fresh basil leaves provide a fragrant finish. This dish is a celebration of simplicity, inviting you to savor the natural flavors of each ingredient.

Ingredients

  • 2zucchini — lengthwise sliced
  • 2eggplants — lengthwise sliced
  • 2bell peppers — quartered
  • 6 tbspextra virgin olive oil
  • 2 tbspbalsamic vinegar
  • 1 handfulbasil leaves
  • to tastecoarse sea salt

Method

  1. Begin by washing 2 zucchini, 2 eggplants, and 2 bell peppers thoroughly under cold water. Pat them dry with a clean kitchen towel. Slice the zucchini and eggplants into 1/4-inch thick rounds. Cut the bell peppers into wide strips, removing the seeds and white membranes. This ensures even cooking and a uniform texture across all vegetables.
  2. In a large mixing bowl, combine the sliced vegetables with 6 tablespoons of extra virgin olive oil. Toss them gently to ensure each piece is well-coated. The oil will help prevent the vegetables from sticking to the grill and enhance their flavor.
  3. Preheat a grill pan over medium-high heat. Once hot, place the vegetables in a single layer on the pan. If necessary, work in batches to avoid overcrowding, which can lead to steaming rather than grilling. Grill the vegetables for about 3-4 minutes on each side, until they develop grill marks and the edges begin to caramelize.
  4. While the vegetables are grilling, finely chop a handful of basil leaves. Set them aside for garnishing later. The fresh basil will add a fragrant, herbaceous note to the finished dish.
  5. Once the vegetables are tender and have a nice char, remove them from the grill pan and transfer them back to the mixing bowl. Drizzle 2 tablespoons of balsamic vinegar over the hot vegetables. The heat will help the vinegar to slightly reduce and coat the vegetables, adding a tangy depth of flavor.
  6. Season the grilled vegetables with coarse sea salt to taste. Toss them gently to ensure even distribution of the seasoning. The salt will enhance the natural sweetness of the vegetables and balance the acidity of the vinegar.
  7. Transfer the seasoned vegetables to a serving platter. Sprinkle the chopped basil leaves over the top for a fresh finish. Serve the Verdure Grigliate warm, allowing the flavors to meld together as they sit beside your main course.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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