in Italy

Grilled vegetables with pine nuts

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Ingredients for 8 servings:

  • 1 sprig(s) rosemary
  • 5 cloves garlic
  • 5 anchovy fillets, pickled
  • 200 ml olive oil
  • 3 small bell peppers
  • 200 g broccoli
  • 1 eggplant(s)
  • 1 small zucchini
  • 200 g mushrooms
  • 2 tbsp pine nuts
  • 3 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 30 minutes

Finely chop the garlic, rosemary needles, and anchovies. Mix with the oil. Cut the vegetables into bite-sized pieces and toss with the marinade. Cover and let marinate for 6 hours. Remove the vegetables from the marinade and fry them vigorously in a pan until browned. Reduce the heat. Gradually add the marinade and grill the vegetables for 5 minutes until golden brown. Toast the pine nuts and add them to the vegetables along with the balsamic vinegar. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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