Food & Cooking Recipes Appetizers Grilled-Vegetable Agrodolce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 45 mins Total Time: 1 hrs Yield: 8 to 10 Serves An array of antipasti is just the thing for summer entertaining! Flame-kissed eggplant and squash are marinated in a sweet-and-sour sauce studded with plump raisins and briny capers, then served alongside cured meats, burrata, goat cheese, and toasted sesame bread. Ingredients 2 medium zucchini (1 pound), cut into ½-inch slices 2 medium yellow or pattypan squashes (1 pound), cut into ½-inch slices 2 medium eggplants (2 pounds), cut into ½-inch rounds Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large yellow onion, peeled, halved, and thinly sliced (3 cups) 6 tablespoons sugar 1 cup red-wine vinegar ¼ cup golden raisins 2 tablespoons capers, rinsed and drained 4 fresh bay leaves ½ pound sesame bread (from a 1-pound loaf), cut into thick slices 12 ounces assorted cured meats, such as prosciutto cotto, capocollo, and prosciutto di Parma 8 ounces burrata 6 ounces goat cheese, room temperature Flat-leaf parsley leaves, for serving Directions 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. Variations For a meat-free version of this dish, omit the cured meats and double the amount of marinated vegetables. Rate it Print