Ingredients
Neutral oil, for greasing
4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal
3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick
1 1/4 cups extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core
2 tablespoons lemon juice
5 anchovy fillets, minced into a paste
1 garlic clove, minced
1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
1/2 cup jarred sliced hot cherry peppers, finely chopped
1/2 cup pitted manzanilla or Cerignola olives, chopped
2 celery stalks, finely chopped (1 cup)
1/4 cup chopped parsley leaves
Directions
1
Heat a grill to medium and oil the grates.
2
On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
3
Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
4
Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.