the Older Bolder Life Vegetable Wednesday 19 December: Marinated Vegetables (and Cheese)

While chatting with our friend Chef Libby in Austin the other day, I pestered her about what her teams’ latest efforts in the marinated vegetable world had been, as we’re helping with party appetizers at an event next week.

She’d shared before about her love of quick pickles and marinated vegetables and cheese, actually often using the phrase MIY – marinate it yourself – when talking about the various preps she and her team use often.

She (and I) are big fans of these dishes, as you can customize the marinade to suit your vegetables, cheese, and your tastes that particular day, as well as (at least in part), what’s on hand in the pantry. Even better, you can adjust the amount of spice and acid you add in to suit you – Libby likes hers tart and packed with flavor.

My wife is particularly fond of marinated olives and feta or mozzarella, with citrus and peppers for spice, and a healthy splash of white wine vinegar.

Libby reminded me that a generous amount of good salt is needed, and she’s partial a bit of fresh thyme sprinkled in the marinade as well.

The vegetables
Good olives, brined
Blistered peppers, i.e. shishito or banana
Lightly roasted mushrooms
Artichoke hearts
Hearts of palm
Carrot slices
Radishes/radish slices

The cheese
Slabs of good feta (try the organic imported feta from Costco)
Chèvre (goat cheese) sliced or crumbled
Fresh mozzarella
Ricotta salata
Your favorite cheese

The marinade
Good olive oil, see comments above regarding amount
Aromatics – citrus peels, dried chiles, crushed garlic, shallot slices
Acid – vinegar (white wine, red wine, white distilled, ACV), or lemon juice
Good salt
Fresh ground pepper
Fresh thyme leaves

Based on how much you’re planning to marinate, heat a generous amount of good olive oil over medium-low heat, along with whatever aromatics you’ve chosen to use. Heat long enough to soften the garlic (if using) and infuse the oil with flavor, then remove from the heat and cool (leave the aromatics in).

When cooled, stir in the vinegar, as much you want to taste; think of the marinade as a very highly seasoned vinaigrette. Salt and pepper to taste (it should be on the salty side), stir in the thyme or other fresh herbs, then pour over your cheese and vegetables and set aside for 30-60 minutes (or more), stirring a time or two if not covered completely.

When ready, plate artfully and serve.

Enjoy.