Grilled Vegetables in Escabeche
Pickled veggies show up on tables in many restaurants, bars, and homes across Mexico. These are great alongside meat, atop a quesadilla, or alone as a happy hour snack.
Recipe information
Yield
makes 6 cups
Ingredients
1/2 cup dry white wine
1/2 cup sherry vinegar
1/2 cup drained brine-cured green olives, pitted and halved
1/4 cup fresh orange juice
2 tablespoons (packed) light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus additional for brushing the grill
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
3 small red bell peppers, stemmed, seeded, and cut into rings
3 small yellow bell peppers, stemmed, seeded, and cut into rings
1 red onion, cut into rings
2 carrots, thinly sliced on the diagonal
2 zucchini, thinly sliced on the diagonal
Preparation
Step 1
Prepare a grill or grill pan to medium-high heat.
Step 2
Mix the wine, vinegar, olives, orange juice, brown sugar, lemon juice, olive oil, pickling spices, salt, and red pepper flakes in a large bowl to make the pickling juice.
Step 3
Brush the grill lightly with olive oil. Grill all of the vegetables until tender but still firm to the bite.
Step 4
Transfer the vegetables to the bowl with the pickling juice, and let them cool. Cover and refrigerate for at least 24 hours and up to 1 week before serving.
