Grilled Vegetable Agrodolce Recipes

Steps:

• Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
• Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
• Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
• To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
• Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Steps:

• Preheat grill for direct-heat cooking. Season zucchini, squashes, and eggplants with salt and pepper. Lightly drizzle with oil; grill until tender, about 3 to 4 minutes per side (if browning too quickly, move to cooler part of grill).
• In a large skillet, heat oil over medium. Add onion and 2 tablespoons sugar. Season with salt and cook, stirring often, until lightly browned, 6 to 8 minutes. Remove from heat and stir in vinegar, remaining 1/4 cup sugar, and 1 cup water. Return to medium high heat and cook until reduced by half, 9 to 10 minutes. Stir in raisins, capers, and bay leaves; season with salt. Let cool slightly. Arrange grilled vegetables in a 9-by-13-inch baking dish or other shallow vessel and pour marinade mixture over top. Drizzle generously with oil. Let cool completely, cover with plastic, and refrigerate at least 12 hours and up to 2 days.
• When ready to serve, toast bread on grill or under broiler, flipping once, until lightly charred, 2 to 3 minutes total. Drizzle with oil. Arrange marinated vegetables and cured meats on a platter. With kitchen shears, cut burrata into quarters; drizzle generously with oil. Season with salt and pepper. Layer toast with cheeses, and top with cured meat, marinated vegetables, and parsley.