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Marinated Vegetables: Verdure in Scapece

Marinated Vegetables: Verdure in Scapece
Marinated Vegetables: Verdure in Scapece is a gluten free, dairy free, and primal recipe with 8 servings. This side dish has 125 calories, 3g of protein, and 7g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, bell peppers, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 59 minutes.

Instructions

1
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.
Ingredients you will need
EggplantEggplant
SaltSalt
2
Preheat the grill or broiler.
Equipment you will use
BroilerBroiler
GrillGrill
3
Brush eggplant slices with olive oil and grill for 10 minutes on each side or until dark brown.
Ingredients you will need
Olive OilOlive Oil
EggplantEggplant
Equipment you will use
GrillGrill
4
Brush the pepper slices with olive oil and cook skin side down for 5 to 6 minutes, or until blackened and blistered.
Ingredients you will need
Olive OilOlive Oil
PepperPepper
5
Brush the zucchini slices with olive oil and grill for 5 minutes on each side or until grilled and cooked through.
Ingredients you will need
Olive OilOlive Oil
ZucchiniZucchini
Equipment you will use
GrillGrill
6
In a small bowl, combine 1/4 cup olive oil, the vinegar, garlic, anchovies, and herbs, and mix well.
Ingredients you will need
AnchoviesAnchovies
Olive OilOlive Oil
VinegarVinegar
GarlicGarlic
HerbsHerbs
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BowlBowl
7
Pour the mixture over the hot vegetables and cover immediately with aluminum foil. Marinate overnight, covered but at room temperature.
Ingredients you will need
VegetableVegetable
Equipment you will use
Aluminum FoilAluminum Foil
8
Serve at room temperature.
DifficultyHard
Ready In59 m.
Servings8
Health Score51
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
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