6 anchovy fillets, drained and finely minced
4 cloves garlic, finely minced
1 tablespoon capers, drained and coarsely chopped
2/3 cup extra-virgin olive oil, preferably from Tuscany
Sea salt, to taste
½ cup olive oil
6 tablespoons vinegar, such as a rich red-wine vinegar or balsamic
2 teaspoons kosher salt, plus a little more for each vegetable
2 small sweet potatoes, peeled and each cut into 4 long slices
4 medium zucchini, each cut into 4 long slices
2 small radicchio, cut into quarters
1 medium eggplant, cut into 4 long slices; then each slice cut in half widthwise
3 small bunches green onions, trimmed
1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
1 - 2 tablespoons chopped fresh herbs, such as thyme, cilantro, basil, or Italian parsley,
4 lemons, cut into wedges
Grilling Method: Direct/Medium Heat
To make the Soprano Sauce: Combine the anchovies, garlic and capers in a small bowl. Slowly whisk in the olive oil and season further with salt if desired. Set aside.
Combine the oil, vinegar, 2 teaspoons of salt in a blender. Process until smooth. Lightly coat cut vegetables with this mixture. Sprinkle with salt.
One by one lay the vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over and baste with the vinaigrette. Cook 3 or 4 minutes longer; as soon as vegetables are done, remove from grill and transfer to a platter: the zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes will be the last to cook through.
When all the other vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables. Sprinkle with parsley, decorate with lemon wedges and serve at room temperature with Soprano sauce.