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Ingredients

• FOR THE SOPRANO SAUCE:
• 6 anchovy fillets, drained
• 4 garlic cloves
• 1 tablespoon capers, drained
• 2/3 cup best-quality extra-virgin olive oil
• sea salt, to taste
• FOR VEGETABLES
• 2 small sweet potatoes, peeled and each cut into 8 long slices
• 4 medium zucchini, each cut into long slices
• 2 small radicchio, cut into quarters
• 2 medium eggplants, cut into rounds
• 3 fennel bulbs, trimmed and quartered
• 1 pound asparagus, trimmed
• 3 small bunches green onions, trimmed
• 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
• 2 tablespoons chopped fresh herbs, such as mint, basil, or parsley, optional
• 4 lemons, cut into wedges, optional
• olive oil
• Kosher salt and freshly ground pepper

Description

Grilled Antipasto With Soprano Sauce - The Huffington Post

Kitchen Daily