Years ago we visited the gorgeous seaside town of Santa Margherita, on the Italian Riviera. Loved it! But we now wish we’d had the opportunity to dine on the amazing grilled vegetable platter that grilling aficionado Steven Raichlen enjoyed during his visit there. (Click here to see the recipe for grilled vegetables in the style of Santa Margherita.) “In keeping with the Italian understatement when it comes to grilling, the vegetables were cooked without the benefit of a marinade and with only a drizzle of olive oil and squirt of lemon juice by way of a sauce,” Raichlen writes in his classic tome, The Barbecue! Bible (Workman Publishing, 2008), where the recipe appears.
“But I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a prettier platter.” The above photo backs that view.
With the summer farmers’ market season in full swing you’ll have lots of options when it comes to picking veggies to grill.
Raichlen suggests a colorful variety: red and yellow bell peppers; endive; mushrooms, eggplant or zucchini; asparagus; and tomatoes. But he calls his suggestions only “a starting point,” and that you should use “whatever vegetables look freshest.” (Click here to see the recipe.)
The vegetables are bushed with olive oil beforehand. And they get a finishing drizzle of oil once when done, along with a sprinkle of salt and a grinding of black pepper. You could use our Arbequina, Miller’s Blend or Arbosana oils for that finishing drizzle.
Raichlen adds you could drizzle a little balsamic vinegar on top, too, if you want – though we’d probably skip that and dine on this beautiful veggie spread ASAP.
Your friends at California Olive Ranch