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 cup – balsamic vinegar, white, apple cider, red wine, rice wine, champagne, sherry vinegar
- Flavorings- chili flakes, preserved lemon, dried chilies
Instructions
- Preheat the oven to 350F.
- Place your veggies in a 9×13-inch baking dish.
- 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.
- Cover tightly with foil, and bake until tender, 20-60 minutes, depending on the veggie.
- 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.)
- Add any flavorings – fresh herbs, lemon zest, garlic cloves, preserved lemon, roasted garlic, chile flakes and hot chilies.
- 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.
- 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
- 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.
- The Olive Oil will harden in the fridge, and this is a good, really good sign that your veggies are cold enough.
- To serve, pull them out and set them on the counter for 15 minutes before using so the oil liquifies. Give a good shake.
- When you go back to store, add enough oil and vinegar to cover. 2 parts oil to one part vinegar.
- 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