Verdure in Scapece - Marinated Vegetables

I ran across this in an advertisement in Gourmet magazine's May 2008 issue. The technique for sweating out the vegetables is ideal - low maintenance, high effectiveness. The very small quantity of vinegar added (in comparison to the quantity of vegetables) is the second key to this dish.

After making it a few times, I noticed that it's included in Mario Batali's cookbook Molto Italiano. I share the concept of the recipe here as a convenience only, and encourage you to buy the book - just ordered my copy. If Mario has even just one additional technique as effective as this, the book will be a permanent addition and my admiration for him will climb greatly.

Mostly, though, I want to share the technique and proportions. I've followed this approach with other ingedients, quantities and even just for roasted eggplant.

1. Sprinkle eggplant and zucchini slices with kosher or sea salt and arrange on a baking sheet. Cover with a second baking sheet and weigh it down with something heavy. Let sit for 2 hours.
2. Grill or roast eggplant and zucchini after brushing with olive oil.
3. Brush red and yellow peppers with oil and grill.
4. Combine vinegar, garlic, olives, anchovies and fresh oregano. Our over other vegetables and let sit overnight.