Marinated Vegetables Recipe

Name: Marinated Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplant (about 1 pound total), cut into 1/2-inch-thick rounds; 2 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch-thick rounds; 3 tablespoons coarse sea salt; 1/4 cup extra virgin olive oil, plus more for brushing the vegetables; 2 red and 2 yellow bell peppers, cored, seeded, and cut into quarters; 1/4 cup white wine vinegar; 2 cloves garlic, thinly sliced; 1/2 cup small green olives; 1/2 cup small black olives; 1 salt-packed anchovy, filleted, rinsed, and chopped; 2 tablespoons finely chopped fresh oregano or mint

Servings: persons

2 eggplant (about 1 pound total), cut into 1/2-inch-thick rounds
2 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch-thick rounds
3 tablespoons coarse sea salt
1/4 cup extra virgin olive oil, plus more for brushing the vegetables
2 red and 2 yellow bell peppers, cored, seeded, and cut into quarters
1/4 cup white wine vinegar
2 cloves garlic, thinly sliced
1/2 cup small green olives
1/2 cup small black olives
1 salt-packed anchovy, filleted, rinsed, and chopped
2 tablespoons finely chopped fresh oregano or mint

1
Sprinkle the eggplant and zucchini slices with the salt and arrange on a baking sheet in a single layer.
2
Cover with a second baking sheet, weight the sheet with cans or other heavy weights, and let sit for 2 hours.
3
Preheat the grill or broiler.
4
Pat the eggplant and zucchini slices dry with paper towels and brush them on both sides with olive oil.
5
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.
6
Transfer to a bowl and cover to keep warm.
7
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.
8
Transfer to the bowl and cover again.
9
In a small bowl, combine the 1/4 cup olive oil, the vinegar, garlic, olives, anchovies, and oregano and mix well.
10
Pour the mixture over the hot vegetables and immediately cover with aluminum foil.
11
Set aside at room temperature to marinate overnight before serving.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggplant (about 1 pound total), cut into 1/2-inch-thick rounds, 2 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch-thick rounds, 3 tablespoons coarse sea salt, 1/4 cup extra virgin olive oil, plus more for brushing the vegetables, and more.

Yes, Marinated Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Vegetables

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