Cut the pumpkin and celeriac into thin slices, the onion into rings, the leek into long pieces and quarter the endive.

Toss all the vegetables with oil, salt and pepper.
Cook on a hot grill, a few at a time.

Accompany with two sauces: the first is an emulsion of oil, lemon juice, salt and minced herbs; the other is made by stirring olive pâté with a little oil, finely chopped capers and two sections of fresh orange.

FOOD HISTORY

Celeriac, or turnip-rooted celery, is a vegetable whose thick root is eaten, and is unjustly little used in the kitchen, perhaps because its exterior is knotty and rough. Inside, however, hides a pure white core, with a delicate taste and rich in minerals, vitamins, and fiber. Despite its name, it is not related to the turnip, but in fact is a variant of celery.
In Italy, it is cultivated primarily in the North and can be purchased from mid-August until the end of winter.
It is eaten raw (such as in salads) or cooked (as an ingredient in savory soups, puréed, or even covered with breading and fried like a cutlet).

OTHER SUGGESTED RECIPES

• Grilled Treviso radicchio
• Mixed Grill
• Focaccia with Melted Mozzarella