Italian Vegetable & Olive Oil Preserve

If you have a surplus of fresh vegetables, don't let them go to waste! Instead, use them to create a very tasty olive oil preserve. These EVOO and vinegar marinated veggies are great for salads, snacks, or entertaining. We used delicate, balanced, and elegantly complex Peranzana Extra Virgin Olive Oil to roast and preserve the veggies and our tart and tangy Sicilian Lemon White Balsamic Vinegar.

Serves 6 to 8 

Ingredients: 

4 cups of leftover vegetables: tomatoes, bell peppers, eggplant, zucchini, squash, mushrooms, Brussels sprouts, onions, broccoli, carrots, green beans, etc. 

1 cup Peranzana Extra Virgin Olive Oil, plus 2 tablespoons 

1/2 cup Sicilian Lemon White Balsamic Vinegar 

2 teaspoons Fleur de Sel 

1 teaspoon Sicilian Seasoning 

Fresh herbs, citrus zest, chili flakes, or chili peppers, for additional flavor

Instructions 

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the veggies on the prepared baking sheet in an even layer. 

Drizzle the vegetables with two tablespoons of olive oil and place them in the oven. Roast for 15 minutes, or until tender. Remove them from the oven and set them aside to cool at room temperature. 

Once cooled, divide the vegetables between jars or sealable glass containers. Divide the olive oil, vinegar, seasoning, and salt between the jars. Make sure to add enough olive oil and vinegar to submerge the vegetables completely. Add any additional flavorings and refrigerate. Enjoy your vegetable preserve within 2 weeks (keep refrigerated).