Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Polenta is a popular dish in Venice, and is often served grilled as a side, though you can also eat it without grilling it, if you like.
The Catalan verb escalivar means to cook in hot ashes (caliu, and escalivada, an assortment of roasted vegetables, is traditionally made exactly that way.
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