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

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

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.

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 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.

Marinated Vegetables: Verdure in Scapece

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