Grilled Vegetables With Spicy Italian Neonata Food

ITALIAN GRILLED VEGETABLES

Steps:

• Note: leave yourself time to marinade the vegetables. Marinading can be as fast as 1 hour or as slow as overnight.
• Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
• In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
• Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
• Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinade the vegetables overnight.) Try to mix veggies from time to time.
• Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
• Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
• Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
• Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

TRADITIONAL GRILLED ITALIAN VEGETABLES

Steps:

• Preheat the grill on medium-high heat and wash the vegetables under running water.
• Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
• Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
• Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
• Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
• In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
• Tear the basil leaves with your hands to release the aroma and add them to the bowl.
• When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA

Steps:

• 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 3/4 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.

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED BROCCOLI

Steps:

• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.
• Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don't have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.
• Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

SALSA CRIOLLA

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

SPICY GRILLED VEGGIES

Steps:

• Heat coals or gas grill for direct heat.
• Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
• Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
• Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Steps:

• Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
• Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
• Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
• To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
• Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

ADOBO ROASTED POTATOES

Steps:

• Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
• Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
• Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
• Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
• Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.