Some of the best summer recipes begin in the garden. In At Nonna’s Table, food blogger Paola Bacchia recalls how her father’s overflowing vegetable patch inspired the grilled vegetable platters her mother prepared throughout the season.

“Summer brings a wealth of vegetables to the table, and at our house this was mostly via my father’s garden,” she writes.

“As much as he disliked the way they took over the garden, he planted zucchini religiously every year. In later years there were also eggplants and bell peppers. When the weather was really hot, Mamma would make platters of grilled garden-fresh vegetables infused with garlic and olive oil, plus a good shake of salt. This was often accompanied by a frittata, grilled fish or meat, or even just bread and wedges of hard cheese. Simple but so delicious.”

For serving, Bacchia recommends finishing the vegetables with a drizzle of good-quality balsamic vinegar for a sweet-tart contrast and, if you like, a sprinkling of dried oregano or fresh parsley. Pair them with grilled steak, chicken or fish for an easy summer barbecue meal.

A plate with assorted grilled vegetables

Italian Grilled Vegetable Platter

Paola Bacchia

This Italian grilled vegetable recipe combines zucchini, eggplant and sweet oven-roasted red peppers with garlic, olive oil and balsamic vinegar for a simple summer side dish.

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Ingredients

1 garlic clove thinly sliced
80-100 ml extra virgin olive oil
1 red bell pepper
1 large eggplant
1 large zucchini
8 asparagus spears
chopped parsley for sprinkling
balsamic vinegar for drizzling

Instructions

Preheat the oven to 350°F (180°C). In the meantime, place the garlic in a jar with the olive oil to infuse.
Place the bell pepper on a baking tray and roast for about 25 minutes, turning over as needed, until the skin is blistered and charred. Place in a bowl, cover with an upturned plate and leave to sweat for a few minutes. Remove the charred skin, stem and seeds, then cut the flesh into thick strips.
Cut the eggplant and zucchini into ¼ inch (4–6 mm) slices, using a mandoline or sharp knife. Trim the woody ends of the asparagus spears.
Place a cast-iron grill pan on the stovetop over medium-high heat, or heat a barbecue grill plate to medium–high.
Working in batches, brush the vegetables on one side with the garlicky olive oil and place that side down on the grill. After a few minutes, brush the other side with olive oil, before turning over with tongs.
Arrange all the grilled vegetables on a serving platter. Serve scattered with salt and parsley and a drizzle of balsamic vinegar.
If not serving immediately, store the vegetables in a covered container, and only drizzle with vinegar just before serving.