Marinated Vegetables - {Verdure In Scapece}

Recipe Ingredients

2		Italian eggplants - (abt 1 lb) - cut lengthwise
		Into 1/2"-thk slices
		Salt - as needed
1/4 cup	59ml	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 lbs	681g / 24oz	Zucchini - cut lengthwise
		Into 1/4"-wide slices
1/4 cup	59ml	White wine vinegar
2		Garlic cloves - chopped
2		Salt-packed anchovy fillets - chopped
1 1/2 tablespoons	22ml	Chopped oregano or mint

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E02) - from the TV FOOD NETWORK

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