Grill

Toss this together for perfect party hors d'oeuvres or for dinner all by itself. It's all about color and blessed Mediterranean flavors in the vegetables as well as the aïoli: one anchovy, the other pesto. Make one batch, divide it in half, and flavor them up. <br /> <br />A note: use any vegetables that are in season. I used the ones below because it is late spring here, and I can still get local asparagus. But feel free to use whatever you can get your hands on. There are no bad combinations. Also, it's easiest to grill all of these in a perforated grill skillet or wok.

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