Sweet & Sour Vegetable Escabeche

12
Servings
24h
Prep Time
40m
Cook Time
1d 40m
Ready In


"This can be served as a chow-chow type recipe, or a vegetable salad. You can also chop everything up smaller and use it as a topping on bratwurst or sandwiches. I've found lots of uses for this!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (138.4 g)
  • Calories 129.4
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 500.7 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 7.2 g
  • Protein - 1.9 g
  • Calcium - 17.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 50 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the broiler to high.

Step 2

Cut the bell peppers in half, lengthwise; discard the seeds and membranes. Place the halves, skin side up, on a foil-lined baking sheet; flatten with your hand. Broil for 10 minutes or until blackened. Wrap the peppers in foil and let rest for 10 minutes. Peel and cut into thin strips.

Step 3

Combine the vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside.

Step 4

Heat oil in a high-sided saute pan over medium high heat. Add the onions; cook 3 minutes or until softened. Add the cauliflower and mushrooms; cook 3 minutes or until lightly browned, stirring frequently.

Step 5

Add the roasted peppers, garlic, and thyme. Cook for 2 minutes, stirring constantly. Pour the vinegar mixture over the vegetables. Cover, reduce heat and simmer for 8 minutes or until the cauliflower is tender, stirring occasionally.

Step 6

Transfer the escabeche to a bowl; cool completely. Cover and chill for 24 hours or up to 1 week.

Step 7

To serve, let the vegetables come to room temperature and serve using a slotted spoon to remove from the brine.

Tips & Variations


No special items needed.

Related