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 Grilled Vegetables Alla Scapece | Status Approved | | Name |  Grilled Vegetables Alla Scapece | | Category | Italian, Side Dishes, Vegetables | | Serves/Yields | 4 to 6 servings | | Source | Guido | | Difficulty | Easy | | Prep. Time | 15 minutes + sitting time | | Cook Time | 2 minutes | | Introduction | | Scapece is any dish (but usually fish or vegetables) marinated in a sweet-and-sour sauce. Originated in Napoli under the Spanish domination, now it's a very common dish everywhere in Italy.
This dish is better made a day in advance, as it gives the vegetables plenty of time to absorb the flavors of the garlic, mint and vinegar. | | Ingredients | | 3 small to medium zucchini (ends trimmed off), cut crosswise on the diagonal into 1/4-inch slices
3 eggplant cut into 1/4-inch slices.
1/2 cup extra_virgin_olive_oil (seriously, use the best evoo you can find)
1 medium garlic_clove sliced paper thin.
2 Tbsp finely shredded mint leaves, plus 1 mint sprig, for garnish
Sea_salt
Black pepper
2 Tbsp red wine vinegar
1 Tbsp balsamic_vinegar | | Directions | | Step: 1 | Grill all the vegetables over charcoal for about two, maximum three minutes each side
(time may vary according to the grill heat).
You can do it also on a very very hot cast iron steak pan, but it's not the same.
Season with sea salt and little black pepper. | | Step: 2 | Combine oil,red wine vinegar, balsamic vinegar, mint and garlic in a bowl.
Place the vegetables in a large glass casserole . Pour the marinade over the vegetables. Cover the pan with plastic film and let sit for 24 hours. The custom is to leave the pan on the counter but it can be placed in the fridge also.
Arrange the vegetables on a serving dish just before serving and garnish with mint sprig
and halved cherry tomatoes. |
Time submitted: Sunday, March 30. 2008 at 17:04:39 Contributed By: guido
Rate It| Average score: 4 () votes: 2 |  |  |  |  | |  | Comments
No Comments Allowed for Anonymous, please register Re: Grilled Vegetables Alla Scapece (Score 1)
By guido on Monday, March 31, 2008 @ 10:26:18 CEST
(User Info | Send a Message) | If you do not like the bitter of eggplants, just sprinkle both sides of each slice with salt and place in a colander set over a plate to drain the bitter juice,about 1 hour.
Then rinse and grill following directions. |
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