MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Vegetables w/Spicy Italian Neonata
Categories: Vegetables, Greens, Citrus, Seafood, Herbs
Yield: 9 servings

Neutral oil; for greasing
4 Bell peppers (any colour);
- halved, seeded, in 1"
- strips
3 (1 1/2 lb) zucchini; sliced
- 1/4" on the diagonal
3 (1 1/2 lb) Italian baby
- eggplants; sliced longway
- 1/4"
1 1/4 c Extra-virgin olive oil
Salt & black pepper
3 Heads sturdy lettuce;
- quartered through the core
2 tb Lemon juice
5 Anchovy fillets; minced into
- paste
1 cl Garlic; minced
1 1/2 oz Sliced salami or
- soppressata; fine chopped
1/2 c Jarred, sliced, hot cherry
- peppers; fine chopped
1/2 c Pitted manzanilla or
- Cerignola olives; chopped
2 Celery ribs; fine chopped
1/4 c Chopped parsley leaves

Heat a grill to medium and oil the grates.

On two large sheet pans, divide bell peppers, zucchini
and eggplant. Drizzle the contents of each sheet pan
with 1/4 cup olive oil. Season with salt and black
pepper, and toss to evenly coat. In batches, grill the
vegetables, turning occasionally, until cut sides are
tender and lightly charred, 3 to 5 minutes for the
lettuce, 8 to 10 minutes for the zucchini, and 10 to 12
minutes for the peppers and eggplant. Transfer them to
one very large (or two large) serving platters as they
finish cooking.

Meanwhile, in a medium bowl, combine lemon juice,
anchovies and garlic; whisk until well blended. And
salami, cherry peppers, olives, celery, parsley and the
remaining ¾ cup oil, and mix well. (Makes about 2 cups
neonata.)

Generously drizzle or spoon some of the neonata over the
grilled vegetables. Serve vegetables warm or at room
temperature, with the remaining neonata on the side.

By: Kay Chun

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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