Verdure Sott'Olio (Marinated Grilled Vegetables)

oil-marinated grilled vegetables

Makes 3 cups · 60 kcal per serving

Ingredients

• 300 g Red Bell Pepper
• 270 g Zucchini
• 255 g Eggplant
• 84 g Olive Oil
• 21 g Red Wine Vinegar
• 9 g Garlic
• 9 g Parsley
• 8 g Basil
• 2 g Dried Oregano
• 4 g Salt
• 1 g Black Pepper

Method

1. Roast: Cut the peppers, zucchini, and eggplant into wide planks. Roast at 450°F / 230°C, or grill over high heat, until charred at the edges and tender, ~20–25 min, turning once. Steam the peppers in a covered bowl 10 min, then slip off their skins.
2. Marinate: While the vegetables are still warm, toss with the extra-virgin olive oil, red wine vinegar, garlic, parsley, basil, oregano, salt, and black pepper. Rest at least 1 h at room temperature, or refrigerate up to a week; the flavor deepens overnight. Bring back to room temperature and pile onto ciabatta or a panino.