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Zucchini Caviar
Homemade vegetable caviar made from oven-roasted zucchini, bell peppers, and tomatoes. A fantastic appetizer that can be served immediately or canned for the winter.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Roughly chop the vegetables in any random order (it's best to peel the zucchini), season with spices, drizzle generously with vegetable oil, toss to combine, and roast in the oven at 180°C (350°F) for 1 hour until tender.
Transfer the roasted vegetables to a saucepan, add a little of their accumulated juices, and purée with an immersion blender. It's also best to peel the skins off the peppers after cooking; this is easily done even while the peppers are still hot.
If preserving for the winter, simmer over low heat for about 10 minutes, then stir in 1 tbsp of 9% vinegar before ladling into jars (don't forget to sterilize them first).
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