lunedì 22 luglio 2013


Side dish or appetizer - lactose and gluten free - vegetarian (read bottom notes) - light

1 Red bell pepper
1 yellow bell pepper
1 eggplant
2 zucchina (zucchini is a masculine plural, but zucchina is feminine - zucchine for plural)

For the green "sauce"
1 bunch fresh parsley, leave only
1/5 cup Italian capers, packed in salt and rinsed
3 Italian anchovy fillets, packed in olive oil
2 cloves garlic, cut in 3-4 parts
High quality Italian extra virgin olive oil

Salt and Pepper

Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing. Halve them and cut each half in 4-6 slices (lengthwise) and set aside.

Slice eggplant and zucchine in 1/4" slices lengthwise, brush all vegetables with olive oil and grill them to desired doneness.

Prepare the green "sauce".

Arrange capers, garlic, anchovy fillets and parsley in a blender (or an immersion blender tall glass); pour olive oil in a thin stream and start blending until you obtain a "pesto"-like consistency.

Spread on grilled vegetables.

Serve immediately.

Serves 4.

- You can use it also as a pasta sauce
- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.
- You can add some dried Italian black olives to your green "sauce"
- It's lactose and gluten free, light and vegetarian (if you don't use anchovies)

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