Grilled Eggplant and Zucchini Salad with Salsa Verde

• 3 anchovy fillets
• 1 garlic clove, chopped
• 2 teaspoons red-wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 cup loosely packed flat-leaf parsley leaves, chopped
• 1 cup loosely packed mint leaves, chopped
• Kosher salt
• Freshly ground black pepper
• 1 pound eggplant, cut lengthwise into 1/2-inch-thick slices
• 1 pound medium zucchini, cut lengthwise into 1/2inch-thick slices
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

1. Salsa Verde Using a mortar and pestle, pound and mash the anchovies and garlic to a paste.
2. Stir in the vinegar, then add the oil in a slow stream, stirring constantly.
3. Add the herbs, then season with salt and pepper.
4. Set aside.
5. Grilled Vegetables Light a grill or preheat a grill pan.
6. Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper.
7. Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.
8. Grilled Vegetables Arrange the vegetables on a serving platter.
9. Spoon some of the salsa verde over the vegetables, and serve the remaining sauce on the side.

anchovy, garlic, redwine vinegar, extravirgin olive oil, parsley, mint, kosher salt, freshly ground black pepper, eggplant, zucchini, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/grilled-eggplant-and-zucchini-salad-with-salsa-verde (may not work)