PRESERVING VEGGIES IN OLIVE OIL

Name: PRESERVING VEGGIES IN OLIVE OIL
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 cups vegetable of your choosing: beets, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, heirloom beans.; 2 parts Olive oil; 1 part Vinegar – balsamic, white, apple cider, red wine, rice wine, champagne, sherry vinegar; Salt and pepper to taste; Herbs- rosemary, basil, thyme, sage,; Flavorings- roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, dried chilies

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 1

Author : Sylvia Fountaine | Feasting at Home Blog

marinated veggies preserved veggies oil preserved vegetables

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups vegetable of your choosing: beets, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, heirloom beans.2 parts Olive oil1 part Vinegar – balsamic, white, apple cider, red wine, rice wine, champagne, sherry vinegarSalt and pepper to tasteHerbs- rosemary, basil, thyme, sage,Flavorings- roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, dried chilies

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Instructions

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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.