How to make Verdure Grigliate

Why cooks start here

Verdure Grigliate is cooked the way Puglia cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.