Extend summer’s bounty by preserving veggies in olive oil! Here, I’ll show you two techniques: how to preserve for up to one week and how to preserve for 1-2 months. Both require refrigeration! It’s a fun recipe I know you will enjoy!

Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

These olive-oil marinated vegetables are tasty way to preserve summer’s bounty well into fall.  Toss them into fresh green salads, add them to simple pasta dishes. Or my favorite is to pile them into sandwiches slathered with pesto. It’s so so so good!

During the last several weeks, the most popular recipe on the blog has been Quick Pickled Veggies, which tells me many of you are in the same predicament as me, trying to preserve summer veggies before they all go south. So many veggies, so little time!  Like you, I’ve been busy pickling away in hopes of preserving a little of summer’s goodness into fall and winter.  Here is another option!

Roasted Bell peppers, grilled zucchini, roasted beets, and green beans are slow-roasted in a herb and garlic-infused olive oil bath. This term is also referred to as confit. Then they can be stored in the fridge for up to 2 months. These sumptuous beauties are pure decadence served on charcuterie boards, cheese boards or at your next Mezze Party. They will be a hit for sure!

Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

TIPS to Preserving Vegetables in Olive Oil

  1. Refrigerate! The marinated vegetables must be refrigerated and will keep for 1-2 months as long as the veggies are completely submerged in the marinade liquid and there are no raw components (like raw garlic or herbs- I remove these if storing for longer than a week). This is not a canning recipe.
  2. Your vegetables must be cooked.  We love slow-roasting veggies in olive oil until tender.  But you can also grill or steam the veggies.
  3. Use clean, sterile jars – especially if preserving for over a week.
  4. Use the correct ratio! The marinade consists of 2 parts olive oil to 1 part vinegar.  The acid will keep unhealthy bacteria at bay.
  5. Always submerge the veggies in the olive oil/vinegar mixture.

I know there is a bit of fear around preserving this way, the word botulism pops up on the internet all over the place when googling this –  but I’m alive and well to tell you that as long as you follow the easy steps in the recipe, your marinated veggies will be perfectly safe…. and absolutely delicious.

If you are hesitant to try this, you can start by making this Tomato Confit recipe! Here is an article on How to Preserve Food at Home that I found helpful.

Variations

Roasted beets with garlic and rosemary.  If you consume within a week, you can leave these fresh ingredients in a jar (stored in the fridge).

***But if preserving for longer, remove any fresh garlic and herbs before storing for long-term use.

Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

Roasted Peppers: These peppers were slow-roasted in olive oil, and because I will consume them within a week, I added fresh garlic and basil. *For long-term storage, roast the garlic with the peppers, and remove any fresh herbs.

Quick Marinated Veggies! Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

Blanched Green Beans: Along with the green beans, I also blanched the garlic, chili, and lemon zest, so all the ingredients are cooked. Cover them with olive oil and vinegar marinade, and they are good to go for 1-2 months in the fridge.

Quick Marinated Veggies! Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

Roasted Zucchini and garlic:  Here, I’ve added fresh basil, which we will consume within the week.

Quick Marinated Veggies! Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

Storing your preserved veggies

  • Keep in mind this is not a “canning recipe”. You must refrigerate!
  • If using any fresh ingredients in the jar, consume within a week. 
  • To preserve for 1-2 months, use a clean, sterile jar, and make sure all ingredeints are cooked.
  • Whatever veggie you decide to preserve– just make sure the olive oil-vinegar marinade completely covers the cooked veggies. This will give it the protective layer it needs to keep bad bacteria at bay.
  • The correct ratio is 2 parts olive oil to one part vinegar.

Quick Marinated Veggies! Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

How to serve Marinated Veggies:

  • add to cheese plates
  • add to charcuterie boards
  • add to hummus platters
  • add to mezze platters
  • toss into salads!
  • toss into pasta or grain salads
  • Add to sandwiches

Quick Marinated Veggies! Extend summer's bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple! | www.feastingathome.com

I hope you enjoy this as much as we have…give a whirl and be sure to give us your feedback.  Always love hearing from you!

Happy preserving!

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Oil Marinated Veggies- a quick and delicious way to preserve veggies in olive oil.. Great in sandwiches, salads, pastas or bring to your next Mezzo Party! | www.feasting at home.com

Preserved Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 1 quart jar
  • Category: Vegan
  • Method: preserved
  • Cuisine: Tuscan or Provincial
  • Diet: Vegan

Description

An easy delicious way to preserve summer’s vegetables in Olive oil and vinegar.  Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!


Ingredients

Units
  • 4 cups of vegetables of your choosing. Pick one: beets, tomatoes, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, etc,
  • 1 cup olive oil, divided, more as needed
  • Salt and pepper to taste
  • Flavorings: smashed garlic cloves, lemon zest, fresh chilies, shallots, herb sprigs (rosemary, thyme, sage)
  • 1/2 cupbalsamic vinegar, white, apple cider, red wine, rice wine, champagne, sherry vinegar
  • Flavorings- chili flakes, preserved lemon, dried chilies


Instructions

  1. Preheat the oven to 350F.
  2. Place your veggies in a 9×13-inch baking dish.
  3. Cover with half the olive oil. Sprinkle generously with salt and pepper Add a few smashed garlic cloves to the oil, with sprigs of herbs.
  4. Cover tightly with foil, and bake until tender, 20-60 minutes, depending on the veggie.
  5. Add the remaining oil and vinegar, enough to generously coat, and let stand 15 minutes. Add more of each if needed,  sticking with proportions. ( 2 parts oil to one part vinegar.)
  6. Add any flavorings – fresh herbs, lemon zest, garlic cloves, preserved lemon, roasted garlic, chile flakes and hot chilies.
  7. If planning to eat within the week, place all in a clean jar, removing air bubbles by stirring with a skewer or spoon, and top with more oil-vinegar mixture so veggies are completely submerged. Refrigerate.
  8. If preserving for longer, remove any fresh/raw ingredients, pack in sterile jars- completely cover with oil/vinegar mixture (2 parts oil to 1 part vinegar), and remove any air bubbles by stirring with a skewer. Refrigerate for up to one month. 

Notes

  1. It is imperative that everything in the preserved jar is cooked and refrigerated- for example, do not add raw garlic to the jar- until you plan on consuming it within a few days.
  2. The Olive Oil will harden in the fridge, and this is a good, really good sign that your veggies are cold enough.
  3. To serve, pull them out and set them on the counter for 15 minutes before using so the oil liquifies. Give a good shake.
  4. When you go back to store, add enough oil and vinegar to cover. 2 parts oil to one part vinegar.
  5. Keep in mind this is not a “canning recipe” and this is not shelf stable. Use the fridge!

Nutrition

  • Serving Size:
  • Calories: 96
  • Sugar: 2.1 g
  • Sodium: 196 mg
  • Fat: 9.5 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg

 

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Comments

    1. Please see step 7 & 8. Up to one week with raw garlic and herbs, if you remove those, then 2 weeks.

  1. Getting ready like right now; just came in from the garden and my one question
    is could I use lemon juice instead of vinegar?

    1. Hi. Becky- the vinegar is here to help preserve them. If consuming right away, lemon juice should be ok, but I would consume within 4-5 days.

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