Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Some More Hot Topics You'd Like to See adv.
JOIN NOW
our Italian Cooking
Newsletter
our Italian Cooking
Newsletter
Printer
Friendly
Recipe
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
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
salt
crushed red pepper
1 eggplant, approximately 1/2 lb (200 g)
2 garlic cloves, finely chopped
5 -
salt
crushed red pepper
Grilled Marinated Vegetables
Verdure Grigliate e Marinate
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.
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.
Side Courses >> Grilled Vegetables