An easy delicious way to preserve summer’s vegetables in Olive oil. Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!
Flavorings- raw or roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, hot chilies
Choose your vegetable and cooking technique.
Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
Place cooked vegetables in a bowl.
Season generously with salt and pepper and 1/4 cup vinegar, enough to generously coat, and let stand 15 minutes. Add ½ cup olive oil. Add more of each if needed, sticking with proportions. ( 2 parts oil to one part vinegar.)
Add 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, top with more oil, vinegar combination so veggies are completely submerged. Refrigerate.
If preserving for longer, after infusing with fresh herbs and garlic ( I just leave everything in the bowl, in the fridge overnight ) remove any fresh ingredients ( like herbs and garlic). Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with a skewer. Refrigerate.
NOTES: The Olive Oil will harden in the fridge and this is a good really good sign that your veggies are cold enough.
To serve, just pull them out, setting on counter for 15 minutes before using, so oil liquifies. Give a good shake.
When you go back to store them add enough oil and vinegar to cover. 2 parts oil to one part vinegar.
Keywords: marinated veggies, preserved veggies, oil preserved vegetables, how to preserve vegetables, how to preserve veggies in olive oil