Step 1

Choose your vegetable and cooking technique.

Step 2

Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.

Step 3

Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.

Step 4

Place cooked vegetables in a bowl.

Step 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.)

Step 6

Add flavorings – fresh herbs, lemon zest, garlic cloves, preserved lemon, roasted garlic, chile flakes and hot chilies.

Step 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.

Step 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 raw garlic). Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with a skewer. Refrigerate.