Photo: Marinated Vegetables: Verdure in Scapece Recipe
Ingredients
- 2 Italian eggplants, about 1 pound, cut into 1/2-inch slices lengthwise
- Salt
- 1/4 cup extra-virgin olive oil, plus more, for brushing vegetables
- 2 red bell peppers, seeded and cut into 1-inch wide strips
- 2 yellow bell peppers, seeded and cut into 1-inch wide strips
- 1 1/2 pounds zucchini, cut into 1/4-inch wide slices lengthwise
- 1/4 cup white wine vinegar
- 2 garlic cloves, chopped
- 2 salt packed anchovy fillets, chopped
- 1 1/2 tablespoons oregano or mint, chopped
Directions
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.
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By pameladgardner
Barrington, RI
on April 07, 2013
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Delicious! I used anchovy paste instead of the anchovies in the marinade recipe and did not marinade the veggies for the suggested time frame. I grilled the vegetables in the late afternoon and served them at room temperature at 9 pm. Who knows, maybe the leftovers will be even better today!
By NaturalHorseman
Ross, CA
on December 22, 2011
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I cooked for two folks that my bride and I never met before. I served a half a cup portion and they were clamoring for more. Most people went back for thirds except for the cook who didn't grab fast enough. I "grilled" mine at the last minute inside on a cast iron grill pan and let it marinate for only few hours and it was ok. For Christmas I'm going to try it again grilled and marinated over night and see if the smokey / more marinated flavours are worth the work.
By LindsayC77
Madison, WI
on September 19, 2010
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Served these veggies at an Italian wine tasting yesterday and they were a huge hit. I didn't even take all the time it recommends -- maybe 1 hour squeezing the water out of the zucchini and eggplant, and just a few hours of marinating. But they were awesome -- and the leftovers are even better today. Yum!
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