Italian Roasted Veggies in Oil

These Italian Roasted Veggies in Oil are both delicious AND a great way to extend the shelf life of your veggies… what’s not to love?!

Preparation time : 50 minutes + cool time

Serves : Approx. 1 L

Ingredients :

• 4 cups vegetables of your choice (we used red capsicum, zucchini, and eggplant)
• 2 parts olive oil
• 1 part vinegar (e.g. balsamic, white, apple cider, or red wine)
• Salt & pepper, to taste
• Fresh herbs of your choice (e.g. rosemary, parsley, basil, thyme, sage)
• Flavour enhancers (e.g. garlic, chilli flakes, lemon zest, dried chillies)

Method :

1. Roast your vegetables in the oven. Once cooked and soft, place the cooked vegetables in a bowl.
2. Season very generously with salt and pepper and ¼ cup vinegar (or enough to generously coat the veg). Let stand for 15 mins before adding ½ cup olive oil. Add more of each if needed, sticking with the correct proportions (2 parts oil to 1 part vinegar).
3. Add your chosen herbs and flavour enhancers.
4. If planning to eat within the week, place all ingredients into clean jars, removing air bubbles by stirring with a spoon. Top with more oil and vinegar so the veggies are completely submerged. Refrigerate.
5. If wanting to preserve for longer, simply remove any fresh ingredients (i.e. herbs and raw garlic). Note: Keep jars refrigerated at all times.