Confit Mediterranean Vegetables
Large sprig of rosemary
Bunch of oregano
Salt and pepper
Chop the vegetables into medium dice - about 2cm and mix them all together in a large saucepan.
Cover them with olive oil and stir together to coat all the vegetables and pop the herbs on the top. Season well.
Simmer gently in a covered pan for 1 hour, checking occasionally.
Strain into a bowl, and leave for 10 minutes to drain off as much off the oil as possible.
Tip: The oil is great for cooking with as it has absorbed the vegetable and herb flavours. I bottle it and keep it in the fridge.