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.
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