The best Mediterranean dishes are deeply flavored and make abundant use of fresh vegetables, writes Jeanne Quan. Marinating allows the cook to vary vegetable types and amounts according to what’s available, and it results in layers of flavor, with each ingredient retaining its voice. These dishes improve over time, helpful for those who prefer to prepare in quantity. Here, she explains which veggies need advance preparation, such as green peppers, asparagus, or broccoli, or beets and artichokes. She reviews blanching, roasting, grilling, and boiling and which method works best for which ingredient. You’ll learn how to preserve lemons, for a mellow complement to the marinades, and she offers advice on selecting vinegars, olive oil, and salt. Along with several vegetable marinade recipes, she includes a bread salad from Crete.