Marinated Vegetables

Directions

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