Chilli and lemon-marinated chargrilled vegetables

Name: Chilli and lemon-marinated chargrilled vegetables recipe
Yield: 4 cups
Ingredients: 500g eggplant; 500g zucchini; 500g capsicum; 6 small red chillies; Strips of peel from 2 lemons, all pith removed; 125ml red wine vinegar; 1L (4 cups) olive oil

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4 cups

P58 Chilli and lemon-marinated chargrilled vegetables

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by Tracey Pattison

Delicious Team

May 02, 2023

“I find the process of making preserves to be so therapeutic. And, once it's made, you get to admire your handiwork while you look forward to the time when you can taste it!” – Tracey Pattison

8 (500g) Lebanese eggplants, trimmed, sliced lengthways
6 (500g) small zucchini, trimmed, sliced lengthways
3 (500g) red capsicums, quartered, seeds discarded
6 small red chillies
Strips of peel from 2 lemons, all pith removed
1/2 cup (125ml) red wine vinegar
1L (4 cups) olive oil

Method

1.

Heat a large chargrill pan or barbecue chargrill plate over high heat. Cook vegetables, in batches, for 3-5 minutes each side until cooked and charred.
2.

Transfer capsicum to a container, cover with plastic wrap and stand for 15 minutes. Peel and discard skins.
3.

Add the lemon rind and vinegar to a sterilised 1L (4-cup), wide-mouthed shouldered glass jar with a flip top and rubber seal. Firmly pack in the vegetables, pushing down to rest under the shoulder of the jar.
4.

Heat oil in a medium saucepan over medium heat until just warmed, then immediately pour over vegetables in jar, making sure they are completely covered. Tap jar on a work surface and run a clean knife around the inside to remove any air bubbles. Wipe the rim of the jar with paper towel and seal.
5.

Turn upside down and stand in cool dark place overnight, then turn upright and stand for 1 week before using. Keep in the fridge for up to 1 month once opened.