Recipe Detail Page | LCBO

Ingredients

• 1/2 cup (125 mL) finely chopped flat-leaf parsley
• 6 fresh red finger chilies, seeded, finely chopped
• 1/2 cup (125 mL) extra virgin olive oil
• 1/2 tsp (2 mL) finely grated garlic
• Salt and freshly ground pepper to taste
• 1 tbsp (15 mL) red wine vinegar
• 1 eggplant, about 1 lb (455 g)
• Extra virgin olive oil for grilling
• 1 medium-size head radicchio, cut into 8 wedges
• 1/2 lb (225 g) shiitake mushrooms, stemmed
• 1 fennel bulb, trimmed, cut into 12 wedges
• 1/2 lb (225 g) flat beans
• Good-quality balsamic vinegar and fresh lemon juice for drizzling
• 2 burrata (each 200 to 250 g)
• Focaccia for serving