Grilled Mixed Vegetables

This recipe from our chefs is designed to allow you to savor seasonal vegetables, accompanied by two tasty sauces.
469 Views
 
Livello MASTERY
30 min
470 Views
 
Livello MASTERY
0 Persone
30 min
INGREDIENTI: per 0 persone
  • 7 oz pumpkin
  • 3 ½ oz celeriac
  • 2 heads endive
  • 1 red onion
  • 1 leek
  • 5 oz olive pâté
  • 1 orange
  • 1 lemon
  • 1 handful capers
  • parsley
  • chervil
  • marjoram
  • tarragon
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Cut the pumpkin and celeriac into thin slices, the onion into rings, the leek into long pieces and quarter the endive.

Toss all the vegetables with oil, salt and pepper.
Cook on a hot grill, a few at a time.

Accompany with two sauces: the first is an emulsion of oil, lemon juice, salt and minced herbs; the other is made by stirring olive pâté with a little oil, finely chopped capers and two sections of fresh orange.

FOOD HISTORY

Celeriac, or turnip-rooted celery, is a vegetable whose thick root is eaten, and is unjustly little used in the kitchen, perhaps because its exterior is knotty and rough. Inside, however, hides a pure white core, with a delicate taste and rich in minerals, vitamins, and fiber. Despite its name, it is not related to the turnip, but in fact is a variant of celery.
In Italy, it is cultivated primarily in the North and can be purchased from mid-August until the end of winter.
It is eaten raw (such as in salads) or cooked (as an ingredient in savory soups, puréed, or even covered with breading and fried like a cutlet).

OTHER SUGGESTED RECIPES

Side dishes
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more