Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto





2/3 cup olive oil
1/4 cup fresh lemon juice
2 tbsp. red wine vinegar
3 tbsp. fresh basil
1 tbsp. Dijon mustard
2 tsp. crumbled fresh thyme
2 tsp. crumbled fresh tarragon
1 tbsp. minced garlic
3 tbsp. tablespoons, fresh parsley, minced
Salt and Pepper to taste


2 sm. yellow squash
2 zucchini
2 sm. eggplant
2 md. firm tomatoes
1 red bell pepper
1 yellow bell pepper
1 lg. red onion
Fresh parsley, minced
Cured black (Sicilian) olives, pitted brine
Parmesan cheese shavings


Mix all ingredients of the marinade in a bowl and whisk until well blended.

Trim all vegetables and slice lengthwise in ¼-inch thick slices. In a large, shallow glass or ceramic baking dish, arrange the sliced vegetables. Add the marinade, turning the vegetables to coat with the marinade and let stand, covered and chilled for at least 4 hours or overnight.

Stir the vegetables occasionally to ensure they stay coated with the marinade. Before cooking, drain the vegetables, reserving the marinade.

Heat a grill pan over moderately high heat until hot. Add vegetables and grill, in batches, for 3-4 minutes on each side, or until tender. Transfer vegetables to a serving platter, drizzle with remaining marinade and sprinkle with parsley, olives and Parmesan shavings.

Author's Comments

The vegetables here are a staple in most Italian households. Grilling them over a high heat, with the marinade very reminiscent of a fine Italian dressing. For added flavors, try brushing the marinade over the vegetables as they are grilled. Use a small bunch of parsley as the brush. As kids, we used to call this marinade “zum-zum” sauce. It is also great on grilled chicken. Try it that way too.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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7 Recipe Reviews


This dish tastes as good as it looked. I went to the Hollywood Farmer's Market in Portland, OR to get what's in season--baby squash, spring onions--and added in eggplant and peppers. I marinated the veggies overnight and then grilled them on the stove with a grill pan. Just make sure to have a good fan on or open the windows because it gets smokey.

The vegetables were a fantastic side dish for burgers.


Couldn't agree more with Barb's review. The smoky flavor and grilled texture is hard to beat. The squash was my favorite part, but the rest was divine as well.


These veggies pack a delicious drool-inducing flavor punch. I heart Verdure Cotto ai Ferri. Italy is nice too.


This is from DJPLAM. I want to thank all of you for the great reviews of my recipe for Verdure Cotto ai Ferri, Grilled Vegetable. I am glad you liked the recipe and estatic that you took your time to review it and post it. Thanks again.



I made this for a bbq last year - delicious! It's sunny outside, and I'm thinking it's time to make this recipe again. :)


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Well, I got pretty curious how it will get