Grilled Antipasto with Mezzo Soprano Sauce

Ingredients

• 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
• Sea salt
• 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 1/2 widthwise
• 3 small bunches green onions, trimmed
• 1/2 cup olive oil
• 2 teaspoons kosher salt
• 1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
• 1 lemon, cut into wedges

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