Recipes

Grilled Antipasto with Mezzo Soprano Sauce

This antipasto plate is my favorite thing to offer guests at the beginning of a cooking class or a dinner party. Since it is better made several hours before serving, I can take my time, grilling and arranging the colorful vegetables before I need to socialize and supervise the fire! It never ceases to get a rousing reception and everyone is amazed at how good the grilled seasoned veggies taste. If you have left over veggies, save them to toss with hot pasta and the extra Soprano sauce to make Antipasto Pasta!

Grilling Method: Direct/Medium Heat

Soprano Sauce:
This robust sauce is made up of classic Italian ingredients. Brushed onto warm grilled vegetables, it makes them “sing” with flavor, thus the name.

6 anchovy fillets, drained and finely minced
4 cloves garlic, finely minced
1 tablespoon capers, drained and coarsely chopped
2/3 cup extra-virgin olive oil, preferably from Tuscany
Grains of Paradise or white pepper, to taste

To make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl. Slowly whisk in the olive oil and season further with grains of paradise or pepper if desired. Set aside.

Olive oil
Kosher salt
3 small sweet potatoes, peeled and each cut into long ½-inch wedges
1 pound asparagus, trimmed
1 bulb of fennel, cut in quarters
4 medium zucchini, each cut into 4 long slices
2 small radicchio, cut into quarters
1 large eggplant, cut into ½-inch rounds
4 small bunches green onions, trimmed
2 pints small, ripe cherry tomatoes, tossed in a bowl with a little oil

Lightly coat cut vegetables with olive oil. Sprinkle with salt.

One by one lay the vegetables and green onions directly on the cooking grate (You may need to do this in batches so the grill is not crowded.) Grill about 5-9 minutes, turning once halfway through the grilling time. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes and fennel will be the last to cook through. While they are still hot, brush liberally with the Soprano sauce so it is absorbed (this seasoning) by the hot vegetables.

When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables and brush with Soprano sauce. Serve at room temperature with extra Soprano sauce on the side.