t r a n s l a t e

Grilled Veggies with Garlic and Caper Marinade

You will need:

1 head fennel (sliced)
1 eggplant (sliced with skin)
2 yellow or green squash (sliced with skin)
1 large red onion (sliced)
1 bunch basil
5-6 cloves garlic (crushed)
½ cup of grated Romano cheese


1 large handful of parsley (chopped)
1 large handful of cilantro (chopped)
Juice of ½ a lemon
1 tablespoon of Capers (with a little juice-about a tablespoon)
2 tablespoons of vinegar
¼ cup olive oil
1 tablespoon of Living the Gourmet Dry Herb Rub
¼-½ teaspoons red pepper flakes

Place veggies on flat side of griddle and drizzle with olive oil.
Let each side of veggie become golden.

Plate veggies on platter and pour marinade over them.
Garnish with grated Romano Cheese.

This goes well with your favorite Italian or French bread.


  1. I am more into the wine blogs than food, but I really enjoy reading "Living the Gourmet" and your music playlist is fabulous. Ragtime is one of my favorite musicals. My wife is Italian and loves the recipes. Great job


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