Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer

eggplant zucchini and tomatoes in jar Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer

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Autumn is just starting to show her face around here. Even if we don’t have the tell tale signs of fall colors that East Coaster’s have, I can see the little changes as we creep into the new season. The days are getting shorter, the mornings cooler, but the afternoons are still pleasantly summery. I have to admit, I get a little nostalgic at this time of year. Knowing I won’t being seeing those warm summery afternoons for much longer, or the vibrant colors of the last of the summer’s harvest makes me resent the arrival of the new season. eggplant and zucchini in wood box Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer I know soon I’ll be craving heartier, warm and comforting foods, and I’ll embrace that feeling when it comes. For now I want to enjoy the last that summertime has to offer and scoop up those beautiful jewel toned eggplants, tomatoes and zucchini that are in such abundance towards the end of summer. The zucchini was especially slender and small, a delicate green; the eggplant deeply purple glossy beauties, and the tomatoes heavy and firm. It wasn’t long before I had gathered them all; my heart set on making something that would capture the best of the last of summer. tomatoes in jars Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer The ensuing marinated roasted vegetables are the perfect illustration of how good eggplant, zucchini and tomatoes become even better when left to their own devices for a while in the oven. Blitzed in a hot oven to concentrate and sweeten their flavors, they emerge slumped and slightly shrunken, the tomatoes, eggplant and zucchini softening into one another, profuse with their juices. The roasted vegetables are soothed with olive oil and packed into jars with garlic and thyme. They keep well in the refrigerator for a few weeks, and are convenient to have on hand to invigorate all manner of dishes. marinated roasted eggplant zucchini and tomatoes Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme | Preserving Summer Pin It

Use sparingly as a condiment or generously as a main ingredient. I enjoy them cold in sandwiches, on top of grilled left-over polenta, and re-warmed in a lentil salad with goat cheese.

The bonus of making these is the seasoned olive oil that is created as the vegetables marinate. Don’t forgo the pleasure of dipping a piece of bread in it, or drizzling it on salads.

Now as for autumn, I’ll face it right on with open arms, just as soon as I finish my last jar.

RECIPE: Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme

INGREDIENTS

  • 4 medium zucchini, thinly sliced into rounds
  • 3 small eggplants, thinly sliced into rounds
  • 6 or 7 medium sized tomatoes, quartered or sliced into rounds depending on size (or alternatively 1 basket cherry or grape-sized tomatoes, halved)
  • 4 large fresh thyme sprigs
  • 6 garlic cloves, unpeeled
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 cup / 240ml (or more) extra virgin olive oil

INSTRUCTIONS

  1. Preheat the oven to 350 degrees (180 C).
  2. Arrange the zucchini, eggplant and tomatoes on a large rimmed baking sheet. Scatter the leaves from 2 thyme sprigs and garlic cloves over. Drizzle with some of the olive oil, then sprinkle with coarse sea salt and freshly ground black pepper.
  3. Roast for about 45 minutes or until tender, turning the vegetables over occasionally; until they shrink slightly but are still plump and moist.
  4. Layer the hot vegetables, peeled roasted garlic cloves and remaining fresh sprigs of thyme, into into sterilized jars, filling them to the very top. (You can use one large jar or a few smaller ones.)
  5. Cover the vegetables completely with the rest of the extra virgin olive oil and put the lids on tightly.
  6. Put the jars aside until they’re cool.
  7. Refrigerate at least 48 hours to allow the flavors to develop. Bring to room temperature before using.

Preparation time: 30 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Copyright © 2010-2011 gourmande in the kitchen.

 How are you enjoying the first days of fall?

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.

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  1. says

    Wow..I just got lost scrolling down till the last picture and almost forgot to read about the process! Beautiful and informative article, Sylvie..garlic and thyme would certainly give a wonderful flaour to the preserve.

  2. says

    my favorite way to enjoy vegetables Sylvie – this method works well for veg on the grocery shelves during the winter months too . . . those that are shipped in from Chile or elsewhere? oven roast and marinated brings them to life!

  3. says

    I love your simple, summery photos here, Sylvie. I have never preserved and I admire those who do. Beautiful, fresh veg all winter long. And I hope you enjoyed your French summer.

  4. says

    Wow. I have never heard of preserved vegetables before….not the roasted kind anyways. Beautiful as always Sylvie. Autumn is definitely not showing around my area though. Looks like I’ll have to wait a little longer.

  5. says

    I am a summer girl and I will miss this season but then when I think of cozy soup and warm sweaters .. i can’t wait for winter :)
    I agree with you .. we in west coast miss all the fall colors that is so clear and beautiful in east!
    This is a great way to preserve summer and I know it will taste delicious on polenta or sandwich .. i am thinking even as a side with some lentil soup and roti.

  6. says

    Your photographs are just beautiful! They make the food look out of this world. This particular recipe sounds delicious. how could anything with garlic and rosemary not be? thanks.

  7. says

    Even though I begin looking forward to autumn starting about halfway through summer, I’m absolutely loving this idea. What a wonderful way to savor the last of summer!

  8. says

    Once again, you have outdone yourself with your photos, Sylvie. They make me want to run to the kitchen to replicate this recipe! Even without the photos, your description is almost poetic!
    Roasting veggies infuses them with such flavor; I can imagine how wonderful this would taste. Summer in a jar, for certain.
    So many ideas leap to mind…

  9. says

    Stunning photos! I’ll share this recipe with my readers on Facebook. It goes well with our challenge right now. I have all of these ingredients in my kitchen right now. Can’t wait to try your recipe!

  10. says

    This is a wonderful idea, Sylvie. We have a few zucchini, tomatoes & eggplants left in our garden and I am going to make this. I think it would be wonderful on our daily lunchtime sandwiches or salads.

  11. says

    I felt as if I could reach out and pluck one of those delicious little orbs of red & yellow tomatoes and plop one in my mouth. Sigh. Now I will not rest until I can actually feel the *pop* of one on my tongue.

    Gorgeous just gorgeous.

  12. says

    So plump and full of flavour. I love pickling and preserving, love the concentrated flavours that develop with time. So happy we are headed into that kind of season here in Australia. Can I please please have that eggplant??

  13. says

    Oh Sylve, I love your images. Totally. They’re so pretty.. and it has something that’s so captivating that I can’t take my eyes away, ah!

    Yes fall’s slowly but definitely creeping in. The daylight hours are getting shorter in Doha but there’s no significant drop in temperature..or maybe it’s just me who can’t see any marked difference after returning from a wet season in India :) But as you said, I’m also trying to enjoy the last summer days before the chill sets in.

  14. says

    I do too get nostalgic when Summer comes to an end, mais c’est la vie…
    Like your idea of légumes du soleil in a jar ! Preserving summer can only be delicious.

  15. says

    Your photography always takes my breath away! And makes me really hungry too! I would love these veggies on a sandwich with lemon-y hummus.

    Thanks for the sweet comment on my site :)

  16. says

    Oh Sylvie – what a gorgeous post! That last picture had me totally mesmerised. I also love trying to capture the essence of summer and love preserving slow-roast tomatoes in this way. The idea of this on polenta is just super-decadent. My only tip to readers is to make SURE that the vegetables are COMPLETELY covered in oil – if bits stick up above the surface of the oil you risk getting mould, even in the fridge.

  17. says

    I just recently bought a pre-made jar of this stuff at a cheap grocer in France and I’m sure that this homemade goodness would be even better! I cannot wait since I couldn’t resist eating the store bought version straight out of the jar!

  18. Tina Moore says

    Can anyone tell me how long these will keep? Do they have to be kept in the refrigerator or can they go in the cellar?

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