Marinated Vegetables

Directions

1. 1
   Sprinkle the eggplant and zucchini slices with the salt and arrange on a baking sheet in a single layer.
2. 2
   Cover with a second baking sheet, weight the sheet with cans or other heavy weights, and let sit for 2 hours.
3. 3
   Preheat the grill or broiler.
4. 4
   Pat the eggplant and zucchini slices dry with paper towels and brush them on both sides with olive oil.
5. 5
   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.
6. 6
   Transfer to a bowl and cover to keep warm.
7. 7
   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.
8. 8
   Transfer to the bowl and cover again.
9. 9
   In a small bowl, combine the 1/4 cup olive oil, the vinegar, garlic, olives, anchovies, and oregano and mix well.
10. 10
    Pour the mixture over the hot vegetables and immediately cover with aluminum foil.
11. 11
    Set aside at room temperature to marinate overnight before serving.