Marinated Pattypan Squash with Feta Cheese
Description
This delicious and colorful appetizer can be served both on weekdays and at a festive table — it looks great everywhere. The main thing is not to rush and to give the vegetables at least 2–3 days to marinate. The smaller the pattypan squash, the faster they will be ready. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose moist cheese rather than dry cheese.
- 2
Step 2
Pour the spices and seasonings into a pot or saucepan, add salt and bay leaves, and chop the peeled garlic cloves. Pour in hot water and bring the brine to a boil. Turn off the heat and then pour in the vinegar. Do not add vinegar to boiling water!
- 3
Step 3
While the marinade cools slightly, rinse the pattypan squash in water, cut out the cores, but do not pierce the bottom!
- 4
Step 4
Grate the cheese on a fine grater and fill the hollows of the vegetables with it, pressing it down firmly. The more tightly you pack it, the less likely it is to fall into the marinade.
- 5
Step 5
Place the stuffed vegetables in a deep container — a 1-liter jar or a food container, but not in metal cookware!
- 6
Step 6
Carefully pour the marinade down the side of the jar or over a spoon, removing the bay leaves. Close the jar with a lid and place it in the refrigerator or set it somewhere cool. The marinade should not be hot; it should be warm. As it cools, the vegetables will "absorb" it.
- 7
Step 7
After 2-3 days, the finished dish can be served. If desired, pattypan squash can be sliced.