Antipasti No 2 :: Grilled Vegetables
Grilled Zucchini With Mint And Pecorino Reggiano
Cut and toss your zucchini and summer squash in olive oil, salt and pepper. Grill till al dente. Arrange on platter with chopped mint, Pecorino Reggiano & Maldon salt. Give it an extra drizzle on good olive oil.
Grilled Asparagus With Roasted And Marinated Tomatoes
Roast your tomato in a slow oven, once done toss in white balsamic vinegar and leave to marinate. Toss asparagus in olive oil, salt and pepper. Grill till al dente. Arrange on platter with the tomatoes. Drizzle with olive oil and finish with Maldon salt and fresh cracked peppercorn.