GRILLED NEAPOLITAN VEGETABLE SALAD WITH MINT & LEMON

Mint together with courgette and aubergine is a classic Neapolitan flavour combination, just like in the iconic dish Zucchine alla Scapece. The mint cuts through the richness of the oil and gives that perfect freshness in the summer heat.

In Italy this is the ultimate contorno (side dish) that's almost always served at room temperature with grilled meat, fish, or as part of an antipasti platter with bread to dip in the delicious herb oil. Back home in Sweden it becomes the perfect nibble-and-side salad for all the summer's barbecue evenings, just as good straight off the grill as at room temperature.

ingredients – the vegetables

Choose what you like best in season.

• 1 Aubergine
• 1 Courgette
• 2 Peppers (preferably in different colours)
• 1 Red onion
• Salt (to draw out the liquid from the aubergine and courgette)

ingredients – the dressing & the herbs

• approx. 1 dl Nonna Elide Extra Virgin Olive Oil
• 1 Lemon (halved)
• A generous handful of fresh mint & flat-leaf parsley (finely chopped)
• Flaky salt & freshly ground black pepper

method

• Start by cutting the aubergine and courgette into roughly 1 cm thick slices. Salt them generously on a chopping board and leave for 15 minutes so the liquid is drawn out, which removes any bitterness and means they'll be grilled rather than steamed. Pat the slices dry with paper, cut the pepper into large pieces and the red onion into wedges.
• While the vegetables are resting, prepare the marinade directly in the serving bowl. Mix a generous amount of Nonna Elide olive oil together with the finely chopped mint and parsley so the herbs can start releasing their flavour into the oil.
• Then dry-grill all the vegetables over high heat with no oil at all. Let them take on plenty of colour and become properly charred on the surface – that's where the true Neapolitan flavour lives! Also grill the lemon halves cut-side down until they caramelise.
• As the vegetables become ready on the grill, transfer them to the bowl with the herb oil while they're still hot. You can keep them in whole slices and wedges, or cut them into smaller pieces if you prefer.
• Once all the vegetables are in the bowl, squeeze over the juice from the warm, grilled lemons. Season with flaky salt and freshly ground black pepper, stir well and let the salad rest for a few minutes so the vegetables soak up all the flavour.

serving tip

Lay it all out with your favourite bits from the grill, and whatever you do, don't forget to throw a batch of Nonna Elide Salsiccia on the grate alongside! The rich, spicy meat and the tangy, herb-packed vegetable salad are a real match made in heaven.

Nonna vet bäst.