Marinated Vegetables: Verdure in Scapece

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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!

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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.

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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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The time and love put into the preparation of this dish will be more than worth the effort, in beauty, taste, and satisfaction for one or many. Not to mention "HEALTHY". It is always in our best interest to consume what is
good, healthy, and nutritional. And when we prepare food for those most dear to us, we want to give them the best.
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I've made this several times now for various parites, all prepared the day before and they were a huge hit! So the grilling takes a little time, the rest is easy!

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This recipe takes some time to roast the vegetables, but it can be done a day ahead. It make for a stunning addition to any party table.