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our Italian Cooking
Put the garlic, about 2 tablespoons of the parsley, olive oil, vinegar, salt and red pepper in a small bowl. Whisk lightly to emulsionate.
2 zucchini, approximately 1/2 lb (200 g)
1 eggplant, approximately 1/2 lb (200 g)
2 garlic cloves, finely chopped
5 - 6 tablespoons Italian parsley, finely chopped
4 - 5 tablespoons extra-virgin olive oil
2 tablespoon white wine vinegar
crushed red pepper
Grilled Marinated Vegetables
Verdure Grigliate e Marinate
Grilled Vegetables. I received this family recipe from a friend from the Apulia region. Simple and fast, it is a great way to enjoy the taste of delicious ripe summer vegetables.
I make marinated vegetables very often, sometimes adding roasted bell peppers, and I keep them refrigerated for many days.
Slice the vegetables lengthwise approximately 1/4 inch thick.
Place all the sliced vegetables on a grill or on a barbecue. Turn the vegetables a couple of times until cooked on both sides.
Place about 1 tablespoon of the oil mixture on the bottom of a serving dish.
Place one layer of vegetables in the dish, top with some of the oil mixture and a little of the parsley.
Continue layering the vegetables until they are all used, topping each layer with the oil mixture and the chopped parsley. Finish the last layer with the oil mixture. Top with parsley.
Place the vegetables in the refrigerator to marinate for at least 24 hours. Serve at room temperature.