← Back to Search Results
grilling Italian
 Marinated Vegetables

Comments: 0
 

Recipe

Verdure in Scapece

Preserving the bounty of the harvest is the habit of all great food cultures, starting as necessity and blossoming into artisanal craft-work as the society becomes richer and more food savvy. This recipe comes from Campania, and it represents their faves of late-summer garden riches.

Yield: Makes 4 servings

Ingredients

  • 2 eggplant (about 1 pound total), cut into ½-inch-thick rounds
  • 2 medium zucchini (about 1½ pounds total), cut into ½-inch-thick rounds
  • 3 tablespoons coarse sea salt
  • ¼ cup extra virgin olive oil, plus more for brushing the vegetables
  • 2 red and 2 yellow bell peppers, cored, seeded, and cut into quarters
  • ¼ cup white wine vinegar
  • 2 cloves garlic, thinly sliced
  • ½ cup small green olives
  • ½ cup small black olives
  • 1 salt-packed anchovy, filleted, rinsed, and chopped
  • 2 tablespoons finely chopped fresh oregano or mint

Directions

1. Sprinkle the eggplant and zucchini slices with the salt and arrange on a baking sheet in a single layer. Cover with a second baking sheet, weight the sheet with cans or other heavy weights, and let sit for 2 hours.

2. Preheat the grill or broiler.

3. Pat the eggplant and zucchini slices dry with paper towels and brush them on both sides with olive oil. Place on the grill or on a baking sheet under the broiler and cook, turning once, for 5 minutes on each side, or until dark golden brown. Transfer to a bowl and cover to keep warm. Brush the pepper wedges with olive oil, place skin side down on the grill or skin side up on the baking sheet, and cook until blackened and blistered, 5 to 6 minutes. Transfer to the bowl and cover again.

4. In a small bowl, combine the 1/4 cup olive oil, the vinegar, garlic, olives, anchovies, and oregano and mix well. Pour the mixture over the hot vegetables and immediately cover with aluminum foil. Set aside at room temperature to marinate overnight before serving.

 

Notes

To store, pack the vegetables tightly into a widemouth jar and cover with the marinade. Cover and refrigerate; they should keep for several weeks in the fridge if you can keep your hands out of the jar. Serve at room temperature.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes an additional 1/4 cup of olive oil for brushing the vegetables.

375kcal (19%)
97mg (10%)
115mg (192%)
42mcg RAE (1%)
802mg
57mg
5g
8g
9g
18g
4mg (1%)
5794mg (241%)
5g (24%)
33g (51%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?