Pickled vegetables with oil, also known as giardiniera sott’olio, are a traditional Italian dish perfect for festive gatherings. This gluten-free and vegan recipe features vegetables like cauliflower, carrots, zucchini, and more, preserved in oil along with garlic, herbs, and spices. The process of blanching the vegetables in salted water and vinegar helps preserve their crispness and flavor before they are packed in sterilized jars with additional aromatics and covered with sunflower oil. The oil infuses the vegetables over time, enhancing their natural flavors and creating a savory, tangy treat that is perfect for serving as part of an antipasto platter or alongside crusty bread.

These pickled vegetables with oil are vibrant in both flavor and color, making them a festive and versatile addition to any holiday table. The recipe comes from Nadia Fragnito's cookbook NATALE: Recipes for a Vegan Italian Christmas. By following these simple steps, you can create a delicious and unique dish that will complement your Christmas meals or serve as a delightful snack during the holiday season.