Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 2 cloves garlic
- About 1/2 cup (1/2 oz/15 g) fresh fiat-leaf (Italian) parsley leaves
- 1/2 cup (4 fl oz/125 ml) extra-virgin olive oil plus
- 2 tablespoons for brushing
- 2 teaspoons red wine vinegar
- 1 eggplant (aubergine), 1-11/4 lb (500-625 g), trimmed and cut crosswise into slices 1/2 inch (12 mm) thick
- 2 zucchini (courgettes), trimmed and thickly sliced lengthwise -
- 2 red or yellow beli peppers (capsicums)
- 6 green (spring) onions, including tender green tops, trimmed
- Sea salt
- 1/2 teaspoon red pepper flakes (optional)

The vegetables in this classic antipasto signal the arrivai of midsummer. The dish is unequaled in its delicious simplicity: meaty vegetables cooked over a hot fire, peeled, and drizzled with olive oil and seasonings. Enjoy this dish in the garden with soft burrata (a buttery fresh cheese made from mozzarella curds and cream) or fresh mozzarella, crusty country bread, and a dark pink rosé.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Using a chef's knife, mince together the garlic and parsley. Transfer to a small bowl, add the 1/2 cup olive oil and the vinegar, and mix well. Set aside.
Brush the vegetables with the 2 tablespoons olive oil. Using tongs, lay the eggplant and zucchini slices, the peppers, and the green onions over the hottest part of the fire or directly over the heat elements. Cook the eggplant and zucchini slices, turning once, until both sides have grill marks and the slices are tender, about 6 minutes total for the eggplant and about 3 minutes total for the zucchini. Grill the green onions, turning as needed, until slightly charred and tender, about 4 minutes total. Grill the peppers, turning as needed, until the skin is blackened and evenly blistered on ali sides, about 10 minutes total.
As the vegetables finish cooking, transfer the eggplant, zucchini, and onions to a platter. Place the peppers in a paper bag and fold over the top so they will steam. Set aside until cool enough to handle, then remove from the bag, remove and discard the stems, and slit the peppers open lengthwise and remove and discard the seeds and ribs. Peel away the blackened skin, and cut the peppers lengthwise into strips about 1/2 inch (12 mm) wide. Add the pepper strips to the platter.
Drizzle the olive oil-parsley mixture evenly over the vegetables, and then sprinkle with salt and red pepper flakes (if using). Serve at once.

Buon appetito!