Ingredients for 4-6 people:2 zucchini1 aubergine2 spring onions2 bell peppers, whichever colour you prefer2 large tomatoes, ripe but “firm”4 tbsp extra virgin olive oil1 tbsp Balsamico Bianco1 clove of garlic basil or oregano, according to taste salt and pepper1 jar Piccantissima
Clean, wash and dry the vegetables. Cut the aubergine into slices about 5 mm thick, arrange them in a colander, sprinkle with salt and leave them for about an hour, so that the bitter water “drains” out. Cut the zucchini lengthwise into slices roughly the same thickness as the aubergine. Remove the seeds and internal membranes from the peppers, then divide them into big pieces. Peel the onions and cut them in half lengthwise. Cut the tomatoes into thick slices to avoid them from breaking. You can cook the vegetables on your stove at home: heat a heavy-bottomed grill pan (or griddle) – it should be red-hot – and cook them a few at a time; turn them over with tongs after a few minutes, when you see that they have browned underneath, and finish cooking the other side. When they are cooked, transfer them to a serving dish. Put the olive oil in a small bowl, add the vinegar, finely chopped garlic, salt and pepper, and a few leaves of basil ripped up by hand or some oregano – or both –, stir well and dress the vegetables. Serve them accompanied by Piccantissima, according to the “palates” of your table-guests!
You can also cook them over embers on a barbecue, taking care because they brown – and burn – very quickly. Grilled vegetables make a healthy and very tasty side dish, which also looks good because it’s colourful; the method of cooking preserves their taste, enhancing flavour and goodness… use seasonal vegetables, which are healthier, cook well and maintain a better consistency.