Marinated Grilled Vegetables
A preserve that captures summer in a jar: squash, zucchini, and bell peppers are grilled to golden stripes, then covered with a warm oil-and-vinegar marinade with garlic and thyme. The vegetables soak up the aroma of smoke and herbs, and the oil keeps them juicy right through to winter.
The smell of a barbecue, woodsmoke, and the forest — these are the aromas of a holiday, so grilled vegetables become a way to extend that summer mood. This is a versatile dish: a light side for any meat course, a self-sufficient party platter, or a filling for sandwiches.
Make It Your Own
- Slice the vegetables on the bias and thick enough that they don’t fall apart on the grill and hold their strips.
- Add the garlic unpeeled and as whole cloves — it lends aroma without overpowering the flavor of the vegetables.
- Instead of a grill, you can sear the vegetables on a dry ridged grill pan.
- Thyme is easily swapped for rosemary or basil; white wine vinegar for apple cider vinegar.
Store the jars in a cool, dark place. Serve the vegetables as an appetizer, a side for roasted meat or rabbit, or as a base for warm salads.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Slice the squash and zucchini into rounds on the bias; halve the peppers, remove the stems, seeds, and inner ribs, then cut into strips. Brush the prepared vegetables with oil and grill until golden.
Pack the grilled vegetables into sterilized jars along with the unpeeled garlic cloves and thyme sprigs.
Pour the olive and sunflower oil into a saucepan, add the vinegar, sugar, and salt; heat over high heat for 7-8 minutes, then let cool slightly.
Pour the mixture over the vegetables in the jars, seal tightly, and store in a dark place.
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