Sweet & Sour Vegetable Escabeche
Recipe: #34745
April 22, 2020
Categories: Salads, Vegetable Salad, Side Dishes, Cauliflower, Mushrooms, Onions, South American, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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