Preserved Vegetables Recipe Recipe
An easy delicious way to preserve summer's vegetables in olive oil and vinegar. Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!
How to Make the Best Preserved Vegetables Recipe
Preserving vegetables in olive oil is an age-old technique that transforms simple summer produce into something extraordinary. This preserved vegetables recipe captures the essence of Mediterranean and Provencal cooking, where nothing goes to waste and every ingredient is celebrated. Whether you’re using garden-fresh zucchini, vibrant bell peppers, or earthy mushrooms, this method brings out their natural sweetness while infusing them with aromatic herbs and garlic.
The beauty of oil-preserved vegetables lies in their versatility. Toss them into pasta for an instant gourmet meal, pile them onto crusty bread for a satisfying sandwich, or arrange them on a charcuterie board alongside your favorite cheeses and cured meats. They add depth and flavor to salads, make a perfect mezze platter centerpiece, and can transform a simple weeknight dinner into something special.
With just a bit of roasting and some quality olive oil and vinegar, you’ll have a jar of culinary gold that keeps in the refrigerator for up to a month. It’s the perfect way to preserve summer’s bounty and enjoy the flavors of the season long after the harvest has passed.
Preserved Vegetables Recipe
An easy delicious way to preserve summer's vegetables in olive oil and vinegar. Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!
Ingredients
Main Ingredients
Flavorings for Roasting
For Preserving
Instructions
Roasting the Vegetables
- Preheat the oven to 350F.
- Place your veggies in a 9x13-inch baking dish.
- 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.
- Cover tightly with foil, and bake until tender, 20-60 minutes, depending on the veggie.
Preserving the Vegetables
- 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 1 part vinegar).
- Add any 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, and top with more oil-vinegar mixture so veggies are completely submerged. Refrigerate.
- 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.
Notes
- The 2:1 ratio of oil to vinegar is key for proper preservation.
- Cooking times vary by vegetable - tender veggies like zucchini take about 20 minutes, while denser vegetables like beets may take up to 60 minutes.
- For longer storage, remove fresh herbs and raw garlic before jarring.
- Always ensure vegetables are fully submerged in the oil-vinegar mixture to prevent spoilage.
