By Melissa Clark, The New York Times The sad truth about summer 2020 is that you may not be ushering it in by grilling giant trays of food for a horde of your family and friends. But if you have a grill, you can still use it to make a feast this Memorial Day — though possibly on a somewhat smaller scale. One way to go is a platter of colorful, charred, oily-in-a-good way vegetables.Part of its beauty is that, like so many of the best things these days, a grilled vegetable platter is extremely adaptable. It will work with whatever sturdy produce you’re able to get. Pretty much anything other than leafy greens can find a place over the fire. Buy as many different vegetables as you can. The more variety, the more striking the platter will look and the more interesting to eat. But even an eggplant and a couple of zucchinis will do just fine. To elevate those vegetables above the quotidian, you’ll need a special sauce, and here I offer a tangy, spicy number speckled with raisins. It’s inspired by an Italian agrodolce, a traditional sweet-and-sour sauce made from vinegar and sugar or honey. I like… Read full this story
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