Yield: 8 servings

1 cup extra-virgin olive oil, divided into 5 equal portions
2 medium zucchini, cut into 1/2-inch thick medallions
3 red bell peppers, cut into 1/4-inch thick strips
1/2 pound green beans, ends removed
2 medium Japanese eggplants, cut into 1/2-inch thick medallions
1 head broccoli, cut into florets with 4-inch stalks
2 1/2 cups white wine vinegar
20 mint leaves
5 tablespoons sugar
5 pinches hot chili flakes

In a 12 to 14-inch sauté pan, heat 1/5 of the oil until just smoking. Sauté each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a wooden spoon over heat to dislodge the browned vegetables in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.