Marinated Vegetables - {Verdure In Scapece}

By á-174942

Ingredients

• 2 Italian eggplants - (abt 1 lb) cut lengthwise
• into 1/2"-thk slices
• Salt as needed
• 1/4 cup extra-virgin olive oil plus more, for brushing vegetables
• 2 red bell peppers seeded, and cut into 1"-wide strips
• 2 yellow bell peppers seeded, and cut into 1"-wide strips
• 1 1/2 pounds zucchini cut lengthwise
• into 1/4"-wide slices
• 1/4 cup white wine vinegar
• 2 garlic cloves chopped
• 2 salt-packed anchovy fillets chopped
• 1 1/2 tablespoons chopped oregano or mint

Details

Servings 4

Preparation

Step 1

Sprinkle the eggplant slices with salt and arrange in a single layer. Cover with kitchen weights or weighted plates and let sit for 2 hours.

Preheat the grill or broiler. Brush eggplant slices with olive oil and grill for 10 minutes on each side or until dark brown. Brush the pepper slices with olive oil and cook skin-side down for 5 to 6 minutes, or until blackened and blistered. Brush the zucchini slices with olive oil and grill for 5 minutes on each side or until grilled and cooked through.

In a small bowl, combine 1/4 cup olive oil, the vinegar, garlic, anchovies, and herbs, and mix well. Pour the mixture over the hot vegetables and cover immediately with aluminum foil. Marinate overnight, covered but at room temperature. Serve at room temperature.

This recipe yields 4 to 8 servings.