After two grueling weeks on the barbecue trail, the town of Santa Margherita on the Italian Riviera appeared like an oasis in the desert. Imagine a spectacularly craggy cove surrounding a harbor filled with bobbing yachts and fishing boats. Trompe l’oeil painted houses. Cafés crowded with chic young Italians. Come lunchtime, it was impossible to ignore a buffet served on a bluff overlooking the bay—especially the centerpiece of that buffet, an enormous platter of grilled vegetables.
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. But I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a prettier platter. Use the following ingredient list as a starting point, substituting whatever vegetables look freshest.
Vegetable grate (optional)
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