Verdure Sott’Olio

This recipe demonstrates a traditional method of preserving vegetables under a layer of oil, called sott’olio, found throughout Italy. The variety of vegetable varies with the region; here, grilled eggplant and zucchini are layered with seasonings and vinegar, then immersed in olive oil to cover. Any vegetable prepared sott’olio works nicely as part of a platter of mixed antipasti.

(See for step-by-step photos of disgorging