Definitely! When I first learned this technique, it was actually with a mixture of carrots and zucchini. The two vegetables were roasted separately since carrots take so much longer to cook than zucchini. But then they came together after cooking in the marinade and it was lovely. A Scapece is also great with eggplant. Either blanch the eggplant in boiling water and drain it well before combining with the vinegar marinade, or roast it like the zucchini. I suggest experimenting with lots of other veggies. This technique is essentially a modified version of pickling. So, it has the potential to work with a variety of vegetables.