Marinated Italian Vegetables
Sauces and Marinades • European
Description
Marinated Italian Vegetables
Ingredients
- Eggplants 1 piece
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Olives stuffed with lemon 5 oz
- Kalamata olives 5 oz
- Salt 2 tablespoons
- Champagne Vinegar 5 fl oz
- Dried Rosemary 1 teaspoon
- Vegetable Oil 10 fl oz
- Thyme 1 piece
- Green peppercorns 8 pieces
Step-by-Step Guide
Step 1
Wash all the vegetables. Without peeling, slice the eggplant and zucchini into rounds about 0.5 cm thick. Cut the peppers in half, remove the seeds, and slice them lengthwise. Place the eggplant, zucchini, and peppers in separate bowls, sprinkle with coarse salt, and let sit for 1 hour to draw out excess moisture.
Step 2
After an hour, rinse the vegetables under cold water.
Step 3
In a separate pot, bring the vinegar and 200 ml of water to a boil. Add the eggplant to the pot and cook for 3 minutes, then use a slotted spoon to transfer to a paper towel to drain.
Step 4
Repeat the same process with the zucchini and peppers. Let the vegetables dry for 30 minutes.
Step 5
Layer the vegetables in a pre-sterilized jar, alternating with olives and black olives. Place a sprig of thyme on top.
Step 6
Heat the vegetable oil with the black peppercorns over low heat until it simmers. Add the oregano and stir.
Step 7
Pour the hot oil over the vegetables. Cover the jar and let it cool. Once the vegetables have cooled to room temperature, seal the jar and store in a cool place.
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