Grilled vegetables

Grilled vegetables

Verdure alla griglia

By
From
Venice
Photographer
Helen Cathcart

Platters of grilled aubergines and courgettes glistening with precious green olive oil are on every bar in Venice. My favourites were in the restaurant Alla Vedova, they weren’t at all oily but light to eat, quickly grilled and scattered with basil leaves.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 200°C. Slice vegetables into discs or lengths about 1 cm thick and lay them on a baking tray lined with baking parchment. Try to get equally-sized slices so they cook evenly. Season with salt and pepper. Give them a light brushstroke of good extra-virgin olive oil and cook for around 20–25 minutes. Serve at room temperature with torn basil leaves and just a few drops of your best extra-virgin olive oil.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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