| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 anchovy fillets, drained and finely minced
- 4 cloves garlic, finely minced
- 1 tablespoon capers, drained and coarsely chopped
- 2/3 cup extra-virgin olive oil
- Sea salt
- 2 small sweet potatoes, peeled and each cut into 4 long slices
- 4 medium zucchini, each cut into 4 long slices
- 2 small radicchio, cut into quarters
- 1 medium eggplant, cut into 4 long slices; then each slice cut in 1/2 widthwise
- 3 small bunches green onions, trimmed
- 1/2 cup olive oil
- 2 teaspoons kosher salt
- 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
- 1 lemon, cut into wedges
Instructions
- Make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl or a food processor. Slowly whisk in the olive oil and season further with salt, if desired. Set aside.
- Build a charcoal fire or preheat gas grill.
- Make the vegetables: Lightly coat cut vegetables with oil and sprinkle with salt. One by one lay the vegetable slices and green onions on the cooking grate over direct medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes will be the last to cook through. While the vegetables are warm, coat with Soprano Sauce. Let cool to room temperature and coat again if necessary.
- When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Coat with Soprano Sauce and place onto the platter with the other vegetables, if desired. Decorate with lemon wedges and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 367 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 3 mg |
| Sodium | 775 mg |
Reviews
Overall, very good. Didn’t care much for the radachio. Loved the eggplant, zuchini, and onions. Sweet portatos were just OK. Loved the sauce. I’m not much of a fan of anchovies, but this sauce was great and simple to make, although it left lots hardware to clean up afterwards.
I’ve passed it on to several friends.
We regularly grill veggies for parties so I did not follow that part of the recipe but I did make the sauce which was fantastic. I ended up making more the next day so we could have it with our left over veggies. I made a cold salad of chopped up grilled veggies, added some olives and feta and used the sauce as a salad dressing. Yummy!
I really liked this recipe and the flavor but of our family of four one of us did not care for it. Of course he doesn’t care for vegetables to begin with. But my vegetarian daughter and myself went crazy for it.
This sauce is absolutely killer! We grilled eggplant and it was the best we’ve ever had. I then used the leftover soprano sauce and added lemon juice then tossed with crisp romaine, raddichio and watercress for a delicious salad, too.
An easy and beautiful platter perfect for entertaining as it is prepared in advance – we served it with plank smoked salmon – next time it will be with steaks or lamb.