© Guy Ambrosino
Active Time
Total Time
30 MIN
Serves : 4 to 6

Avoid the temptation to whiz the salsa verde ingredients in a blender—the rough texture that comes from hand chopping and pounding in a mortar and pestle is what you're looking for. Slideshow: More Grilled Vegetable Recipes

How to Make It

Step 1    Salsa Verde

Using a mortar and pestle, pound and mash the anchovies and garlic to a paste. Stir in the vinegar, then add the oil in a slow stream, stirring constantly. Add the herbs, then season with salt and pepper. Set aside.

Step 2    Grilled Vegetables

Light a grill or preheat a grill pan. Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper. Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.

Step 3    Grilled Vegetables

Arrange the vegetables on a serving platter. Spoon some of the salsa verde over the vegetables, and serve the remaining sauce on the side.

Make Ahead

The salsa verde can be made 3 hours ahead.

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