Marinated Vegetables: Verdure in Scapece

Directions

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