Roasted Mediterranean Vegetables In Olive Oil
These veggies are perfect as part of an antipasti platter, stirred into apast, on crostini or bruschetta and so many other ways too.
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.
This recipe makes 1 x 500ml jar of mixed veggies in oil.
I have calculated the servings as being 2 tablespoons. Obviously serving size is entirely up to you but the nutrition has been taken from a 2 tablespoon serving.
Your mediterranean vegetables in oil should keep for up to 6 months in a cool dark place. once opened store in the fridge and take ouut one serving at a time making sure the veggies always covered in oil.
Remember olive oil will go cloudy and firm up in the fridge, that's perfectly normal.
Calories: 412kcalCarbohydrates: 7gProtein: 2gFat: 43gSaturated Fat: 6gSodium: 8mgPotassium: 372mgFiber: 3gSugar: 4gVitamin A: 952IUVitamin C: 51mgCalcium: 16mgIron: 1mg
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