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Saturday, September 1, 2012

Grilled Eggplant and Zucchini with Garlic Anchovy Dressing

I know, I know, you think you don't like anchovies.  I have served this to numerous folks who thought the same, I just didn't tell them what was in the dressing.  This is a household favorite and may be solely responsible for Jack loving grilled eggplant!  You should try it!

When I grill veggies, I grill them naked, with absolutely nothing on them.  Simply slice the eggplant and zucchini any way you would like and grill.  Dress with the garlic anchovy dressing directly before won't go back!

The garlic anchovy dressing is called Acciugata Di Renato and is from the Extra Virgin cooking show website;  I'm copying it here because Jack will want this recipe someday and we don't want to lose it!

Dressing Ingredients:
1 clove garlic, crushed
5 T olive oil
2 T water
2 anchovies
1 handful flat-leaf parsley, chopped
1 T capers

In a skillet, mix together the garlic, oil and water and cook on a low flame.
Do not brown the garlic.
Add the anchovies.
Add parsley, capers, salt and pepper; Serve over grilled vegetables.