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

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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!




  1. Choose your vegetable and cooking technique.
  2. Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
  3. Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
  4. Place cooked vegetables in a bowl.
  5. 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.)
  6. Add 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, top with more oil, vinegar combination so veggies are completely submerged. Refrigerate.
  8. 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.


  1. NOTES: The Olive Oil will harden in the fridge and this is a good really good sign that your veggies are cold enough.
  2. To serve, just pull them out, setting on counter for 15 minutes before using, so oil liquifies. Give a good shake.
  3. 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