“Antipasti-style” roasted vegetable pickle

These pickled vegetables can be eaten on toast or pizza, with a barbecue, pasta or cheese, and in sandwiches. 

To fill one 500 ml jar, you will need:

• 500 g of overripe vegetables (like aubergine, bell pepper, courgette, fennel or cauliflower),
• three tablespoons of olive oil (plus 80 ml to cover the pickle in the jar),
• one teaspoon of salt,
• 250 ml of cider vinegar,
• 125 ml of water,
• 75 g of sugar
• a couple of herbs or spices of your choice (such as garlic, rosemary, peppercorns, oregano, hot pepper flakes, fennel seeds, coriander or cumin).

Cut the vegetables roughly into quarters, drizzle with oil, and sprinkle on half of the salt. Knead by hand and spread out on a tray so they are not overlapping. Roast at 180°C until they brown. In a saucepan, mix together vinegar, water, sugar and the remaining salt. Remove this mixture, the brine, from the hob once it boils. Put the roasted vegetables and herbs or spices in the jar, cover with hot brine and then add some oil over the top. Hermetically seal and keep in the fridge for up to three weeks.

By Jeanne Vallin-Fournier
Creator of Delicatessen Factory, she lovingly prepares delicious meals, provides catering services for events and runs cookery workshops. She also passes down her love for healthy cooking to children, through her workshops named ‘Au four et au jardin’ (in the oven and in the garden). 
Delicatessenfactory.com