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HO Soybean Oil Cured Vegetables on Sourdough

Grilled summer peppers, squash, and tomatoes cured in herb-infused High Oleic Soybean Oil and red wine vinegar. Served with a whipped lemon goat cheese on grilled Sourdough slices. Garnished with crispy capers and micro radish greens. Curing oil can also be cross-utilized into a vinaigrette.
Categories: Appetizers, Dehydrated / Cured, Preserves, Vegetables
Yield:
8-10 portions
Prep Time:
1 days
Step 1
1.5 cups • High Oleic Soybean Oil
.5 cup • Rosemary, Fresh • Large stems removed
.25 cup • Thyme, Fresh • Large stems Removed
3 tbsp • Oregano, Fresh • Stems Removed
1 tsp • Black Peppercorns, Whole
In a saucepot on medium-low heat, simmer herbs in high oleic soybean oil for 10 minutes. Strain herbs from oil, and discard herbs.
Step 2
12 oz • Mini Bell Peppers • Stems trimmed, halved lengthwise, seeds removed
12 oz • Heirloom Tomatoes • Cut lenthwise into medium wedges
8 oz • Zucchini • Sliced on bias, 1/4-inch thickness
8 oz • Yellow Summer Squash • Sliced on bias, 1/4-inch thickness
Cook vegetables by dry grilling on high heat. Grill grates can be greased, but do not use oil on vegetables.
Step 3
1 tbsp • Kosher Salt
.75 cup • White Wine Vinegar
as needed • High Oleic Soybean Oil
In a mixing bowl, add all grilled vegetables and toss with kosher salt and red wine vinegar until well combined. Let sit for 15 minutes. Add herb-infused oil to mixture and fold to combine. Pack vegetables into mason jars and top with additional high oleic soybean oil if needed. Vegetables should be completely submerged. Tightly lid and chill mason jars into refrigerator for 2 days to marinate vegetables.
Step 4
10 oz • Goat Cheese
2 tbsp • Lemon Zest
.25 cup • Lemon Juice
1 tsp • Kosher Salt
In a food processor, puree all ingredients until goat cheese is smooth and lightly aerated.
Step 5
8 piece • Sourdough Bread, Sliced
.25 cup • High Oleic Soybean Oil
2 tbsp • Kosher Salt
Brush each slice of sourdough bread with high oleic soybean oil and season with kosher salt. Grill pieces of bread on both side until toasted.
Step 6
1 cup • Capers • Deep fried
1 cup • Micro Radish Greens
Assemble each toast in the following order: 1 piece grilled sourdough bread ~3 tbsp lemon goat cheese ~.5 cup oil cured vegetables, batonnet sliced 1 tbsp crispy capers ~10 sprigs micro radish greens
Notes
This recipe was developed with grant funding from the United Soybean Board
The Culinary Institute of America
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Added on:
Last updated:
March 30, 2022