Dried vegetables in olive oil
A source of fiber and antioxidants, this dish supports heart and digestive health. Infused with the aromas of herbs and garlic, it is perfect for a keto diet and as a snack.
Eggplant (500 g), zucchini (500 g), and bell pepper (300 g) should be sliced thinly. Arrange the vegetables in a single layer and dry them in a dehydrator or oven at low temperature until they become dried, pliable, and noticeably reduced in volume.
Briefly steam the dried vegetables in a colander to the desired softness, then let any excess moisture drain.
In a sterilized jar, layer the vegetables, adding garlic (10 g), rosemary, thyme, and black pepper between the layers. Press each layer down well with a spoon.
Pour olive oil (250 g) over the vegetables to completely cover them. Close the jar and place it in the refrigerator for about a week. After that, the vegetables can be served as a snack or added to salads.
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