Saving summer with these super tasty roasted Mediterranean vegetables in olive oil. Perfect for an antipasti platter or adding to all sorts of recipes. They are a larder classic.
Roasted Mediterranean Vegetables In Olive Oil
All my favourite Mediterranean veggies come together here and are all wrapped up in a coating of luscious olive oil and preserved in a jar. What better than to reach into the larder and pull out a jar of summer sunshine no matter what the weather is like outside.
I make these preserved veggies every year. And not just in summer when I have extra from the garden. No, whenever I catch aubergines/eggplants, courgettes/zucchini and tomatoes on offer in the supermarket I make another jar.
Preserving in oil
This method of preserving dates back to ancient times. The Greeks and Romans preserved foods in olive oil. In more modern times the French have become famed for this type of preserving, and they do tend to know a thing or two about good food.
I love preserving in oil as it is a real case of a win-win situation. You get those gorgeously soft and flavourful vegetables swimming gracefully in the oil. But you also get that wonderful flavour packed oil they have been swimming in.
Ingredients for the vegetables in olive oil
Aubergine/eggplant
Tomatoes
Courgettes/zucchini
chilli pepper
Rosemary
Basil
Olive oil
How to make Mediterranean vegetables in olive oil
First you want to roast the veggies.
Sterilise a wide mouthed jar.
Pack vegetables into the jar
Pour on the olive oil.
Ensure all vegetables are covered in oil
Why roast the vegetables?
Roasting the veggies first really brings out their sweetness and flavour.
Maturing the veggies
Allow this jar of Mediterranean veggies in oil to mature for 2 weeks before you use it. This will allow all those marvelous flavours to mix together perfectly.
How long will these vegetables in oil last?
They will keep unopened in a cool dark place for up to 6 months.
Once opened store the jar in the fridge and use within a month.
Pro tip
When the veggies in oil are stored in the fridge the olive oil will solidify and go cloudy. Don’t panic. When you want to use some of the veg you can just spoon it right out of the jar in it’s solid state and return the jar to the fridge. Set in on a saucer to come up to room temperature before using.
Always make sure the vegetables are covered with oil so add a bit more if nessesary.
Can you use the oil?
Yes, of course. This richly flavoured oil is just perfect for salad dressings.
You can also use it to drizzle over veggies before roasting. Swirl it into soups when serving for an extra punch of Mediterranean flavour.
Use it for sauces and in pesto recipes.
How to serve Mediterranean vegetables in olive oil
Use these gorgeous veggies as part of an antipasti platter.
Serve a spoonsful on top of a grilled cheese sandwich.
Use Mediterranean veggies in oil to top crostini or bruschetta for a classic Italian snack or starter.
Stir them into a simple plate of pasta for a super simple supper dish.
How much does this recipe make
I filled this 500ml jar from this recipe for roasted vegetables in oil. Remember to use a wide mouthed jar for this recipe. if you use a jar with a narrow opening it will be a drag (in the true sense of the word) to get those gorgeous roasted vegetables out of there.
As I’ve already said, I do love preserving veggies in oil. Check out these other great recipes before you go;
Grilled courgettes/zucchini in olive oil
Oven ‘sun-dried’ tomatoes in oil
French style preserved garlic in olive oil
Confit tomatoes (tomatoes preserved in olive oil)
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Roasted Mediterranean Vegetables In Olive Oil
Ingredients
- 1 aubergine/eggplant
- 2 courgette/zucchini
- 1 red pepper
- 1 yellow pepper
- 6 tomatoes
- 1 tbsp olive oil
- 1 chilli pepper finely chopped
- salt and pepper
- sprig of rosemary and few leaves of basil
- 500 ml olive oil
Instructions
- preheat oven to 180C
- Slice aubergine/eggplant and zucchini/courgette to approximately 0.5cm thick and cut peppers into wide strips and place on baking tray season with salt and pepper and drizzle with olive oil and bake for approximately 35 minutes
- cut tomatoes in half and place on baking tray adding salt and pepper and a little oil and bake for approximately 20 minutes
- Allow all veggies to cool then pack into a sterilised jar with the finely chopped chilli pepper . Tuck in the fresh rosemary and basil leaves and cover with olive oil
- Set aside in cool dark cupboard for 2 weeks to mature before use.
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