Even grilled vegetables can be extra good with a couple of simple additions, including olive oil, garlic, and some herbs. That’s why we went to Mediterranean food expert Michele Scicolone’s The Italian Vegetable Cookbook for advice. Whether you have these as a main course, side dish or add them to a sandwich or omelet, you’ll probably want to serve this again and again. Like almost all of Michele’s recipes, this one was inspired by her constant travels in Italy, where she dines with home cooks and in restaurants every chance she gets. When she returns home to America, she adapts the dish using our ingredients. The secret, of course, is to use good ingredients and keep it simple. (We don’t know why you couldn’t grill your vegetables in a small broiler oven if you don’t have a grill; just watch them carefully.We cook many things in a small toaster oven for our Food Schmooze parties.)
