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Mixed grill “scappata” (only vegetables - without meat)

  • 4 large slices of aubergine
  • 4 wide strips of red or yellow peppers
  • 8 slices of round courgettes (those biggest and not suitable to stuff)
  • 4 mushroom fringes, broken
  • 4 slices from a large cored golden delicious apple
  • 4 half bunches of red radicchio
  • 4 slices of sweet firm pear
  • ½ litre of olive oil previously perfumed with a pinch of oregano, 2 twigs of rosemary and 7-8 crushed garlic cubes all sealed together in a jar
  • salt and pepper
Put the slices of vegetables on a red hot grill take care not to overlap them, allow to brown for 2-3 minutes on one side, turn. With a small brush apply the oil marinade, season and turn oiled side down onto the grill, oil the other side with moderation without letting too much oil drop onto the fire and burn. Brown for 3-4 minutes then turn again ; brown a further 2-3 minutes, season, turn once more season this side as well , brown for 2-3 minutes then arrange on plates and serve.
The aroma from this vegetable grill is incredible. In an age of vegetarianism, a little suspect of snobbery in a society like ours overladen with calories, proteins and vitamins, this simple meal is greatly favoured especially by the ladies. We indicated ½ litre of oil to perfume this was not intended to be used all at once but as a supply for more than one occasion. In the Tuscan countryside “scappata” (brief visit) a sauce containing only vegetables, good above all to season yellow “polenta gnocchi” (maize porridge balls) where the meat was missing thus “scappata”.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati


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