I grill vegetables all the time so it was particularly interesting to me to closely follow Marcella’s instructions and notice the differences. She asks for zucchini, onion, bell peppers, eggplant, tomatoes and Belgian Endive (which I had never grilled before). Scoring the eggplant was a technique I hadn’t tried and I found it very effective.
The tomatoes are topped with a simple bread crumb mixture while all the others are brushed with olive oil—some during and some after grilling.
My platter wasn’t big enough to hold all of these so I made a separate plate for just the zucchini.
Impressive dinner party fare or just every day. I love grilled veggies!