Marinated Vegetables: Verdure in Scapece Recipe

Name: Marinated Vegetables: Verdure in Scapece
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Sprinkle the eggplant slices with salt and arrange in a single layer.
2
Cover with kitchen weights or weighted plates and let sit for 2 hours.
3
Preheat the grill or broiler.
4
Brush eggplant slices with olive oil and grill for 10 minutes on each side or until dark brown.
5
Brush the pepper slices with olive oil and cook skin side down for 5 to 6 minutes, or until blackened and blistered.
6
Brush the zucchini slices with olive oil and grill for 5 minutes on each side or until grilled and cooked through.
7
In a small bowl, combine 1/4 cup olive oil, the vinegar, garlic, anchovies, and herbs, and mix well.
8
Pour the mixture over the hot vegetables and cover immediately with aluminum foil.
9
Marinate overnight, covered but at room temperature.
10
Serve at room temperature.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Marinated Vegetables: Verdure in Scapece 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.

That's it — enjoy your meal!

Marinated Vegetables: Verdure in Scapece

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions