MARINATED SUMMER VEGETABLES

Nothing can beat summer vegetables! Eggplants, bell peppers, tomatoes, zucchinis, etc..., I love them all!

Of course, it would be pretentious to say that I only love summer vegetables, because that's not true. I believe in the respect of agricultural seasons, the natural cycles and I love what nature has to offer all year long...

Nonetheless, I have a certain craving for the above mentioned vegetables as they are particularly delicious, very delicate and multifaceted.It is a colorful time of plenty, so why should we not take advantage of it?!

A summer treat:
You'll need cooked yet crisp stir-fried (in olive oil) diced zucchinis and red bell peppers.
Once cooled, the vegetabes have to be marinated in a sauce made with olive oil, dark balsamic vinegar, crushed garlic, salt and pepper.
Set aside for a few hours so that the vegetables get well-soaked and their flavor develops.

Tips:
They can be eaten like any other antipasto (see infos) or mixed to the pasta of your choice in order to make a salad...
You can also add some baby artichokes, cubed eggplants and a sliced onion to the stir-fried vegetables.
The salad can also be enrichened with chopped fresh rosemary, baby arugula, crumbled feta or goat's cheese as well as shaved parmesan or provolone.