How to Make Zucchini and Eggplant Soaked in Vinegar

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By Ziggy
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Make Zucchini and Eggplant Soaked in Vinegar

Here is a vegetable dish so delicious it can be served as an appetizer or a side dish. Excellent when served with toasted bread, this heavenly recipe will become one of your most guarded culinary secrets!

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Difficulty: Moderately Easy

Instructions

Things You'll Need:

4 or 5 zucchinis
2 eggplants
4 cloves of garlic
Parsley as desired
Extra virgin olive oil (zucchini and eggplants need to be entirely covered in oil)
Balsamic vinegar, 3 to 4 tbs., or as desired

Step 1

Wash and slice zucchini in long, wide strips about half an inch thick.
Heat a medium frying pan over a low fire. Roast zucchini until soft and slightly blackened.
Step 2

Repeat Step 1 with eggplants. Dice garlic and a healthy quantity of parsley.
Step 3

In a large bowl pour in enough extra virgin olive oil to fill the middle of the bowl. Add slices of vegetables (pressing down firmly), garlic and parsley. Top with balsamic vinegar.