Mediterranean Pickled Vegetables

Cut zucchini and melanzane lengthwise into 1/2 cm thick slices.

Heat 6 tbsp. olive oil in a frying pan and fry the slices on both sides until golden brown. Season with salt and pepper. Drain on kitchen roll.

Cut peppers into quarters lengthwise, remove seeds and place skin side up on a baking sheet. Add pearl onions and garlic and cook in the heated oven on the 3rd rack from the bottom at 180 degrees (gas 2-3, convection oven not recommended) for 8-10 minutes. Remove the peppers and cover with a wet kitchen towel for 5 minutes.

Remove the skin from the peppers and cool. 3.

Layer all vegetables alternately in a canning jar (1 ltr. capacity). Squeeze the lemons and stir the juice with a little salt and the remaining olive oil. Put rosemary and thyme on top of the vegetables. Fill the canning jar to the top with the lemon olive oil. Close the jar tightly and place in a canning pot. Fill to the top of the jar with hot water and simmer the vegetables gently at a low temperature for 30 minutes. The vegetables will keep in the sealed jar for a couple of weeks.

To serve, drain the vegetables in a colander, reserving the oil. Arrange the vegetables on a platter.

Serve with Parma ham, mortadella, Parmesan cheese and salami. The olive oil can be used for leaf salads.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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