At restaurants in Sicily, I often ordered a grilled vegetable plate, and usually it came with slices of potato, which I found to be a surprising and delicious addition! One such dish in Cefalù at Galleria Ristorante came drizzled with honey and dried oregano, such a simple yet flavorful seasoning.
Cut the bell pepper into slabs & all else into ¼-in (6-mm) slices. Grill using a BBQ or a grill pan with olive oil, salt & pepper
Arrange the grilled vegetables on a platter with a 6-oz (170-g) round of soft cheese like Brie. Drizzle honey over all & sprinkle on a couple pinches of dried oregano. I like to eat this as an appetizer, using the vegetable slices in place of crackers with the cheese, but it can also be served at the table with forks and knives. Serve warm or at room temp.
© 2019 All rights reserved. Published by Abrams Books.