Preserved Vegetables Recipe
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(6)
Ingredients
1 serving
- 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)
- ½ cup – balsamic vinegar, white, apple cider, red wine, rice wine, champagne, sherry vinegar
- Flavorings- chili flakes, preserved lemon, dried chilies
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Preparation
Step 1
Preheat the oven to 350F.
Step 2
Place your veggies in a 9×13-inch baking dish.
Step 3
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.
Step 4
Cover tightly with foil, and bake until tender, 20-60 minutes, depending on the veggie.
Step 5
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.)
Step 6
Add any 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, and top with more oil-vinegar mixture so veggies are completely submerged. Refrigerate.
Step 8
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.
Step 9
Save recipe for the next time?
