Try this marinated zucchini and eggplant recipe for a fresh Italian side dish.

Zucchine e melanzane marinate

Marinated zucchini and eggplant is a light, fragrant summer side dish, ideal for serving as an alternative to traditional grilled vegetables. This Italian recipe features zucchini and eggplant steamed and then marinated in a mix of extra virgin olive oil, apple cider vinegar, garlic, chili, and aromatic herbs. The marination allows the vegetables to absorb all the flavors while maintaining their own taste.

Serve these marinated vegetables as a side dish for meat or fish, or as a cold appetizer. Explore more summer side dishes with zucchini and eggplant, such as raw marinated zucchini, marinated eggplant, eggplant carpaccio, sweet and sour eggplant, and zucchini a scapece.

Ingredients

• 2 zucchini
• 2 eggplants
• 100 ml extra virgin olive oil
• 50 ml apple cider vinegar
• 2 cloves garlic, minced
• 1 chili pepper, sliced
• Mixed aromatic herbs (such as basil, oregano, and thyme)
• Salt to taste

Instructions

1. Wash and slice the zucchini and eggplant.
2. Steam the vegetables for about 10 minutes until tender but firm.
3. In a bowl, mix olive oil, vinegar, garlic, chili, and herbs to create the marinade.
4. Place the steamed vegetables in a dish and pour the marinade over them.
5. Let the vegetables marinate for at least 2 hours in the refrigerator.
6. Serve chilled as a side or appetizer.

Total Time: 2 hours 20 min

Cuisine: Italian