• Fast Snax - 04

    From Dave Drum@1:3634/12 to All on Mon Dec 26 17:24:00 2022
    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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