Name: Verdure Sott’Olio (Vegetables Layered with Seasonings in Olive Oil)
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 grams fresh Italian parsley, chopped (1 tablespoon); Grapeseed or canola oil, for oiling grill grates; 4 fresh peperoncini or other spicy (warm to hot) fresh pepper; 70 milliliters (5 tablespoons) white wine vinegar; Olive oil, as needed to cover; 2 cloves garlic, thinly sliced; Coarse salt; 450 grams (1 pound) eggplant, unpeeled, cut into rounds 3 millimeters (⅛ inch) thick; Freshly ground black pepper; 225 grams (8 ounces) zucchini, unpeeled, cut into rounds 3 millimeters (⅛ inch) thick

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