-
1
To make the Pickled Cauliflower and Carrots:
-
2
Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl.
-
3
Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved.
-
4
Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap.
-
5
Let the vegetables stand, stirring occasionally, 30 minutes.
-
6
Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days.
-
7
To make the Grilled Peppers:
-
8
Preheat a grill, broiler or oven on high heat.
-
9
Grill, broil or roast the peppers until the skin is black and blistered.
-
10
Place in a small bowl and cover with plastic wrap.
-
11
Let stand about 15 minutes, or until cool enough to handle, but still warm.
-
12
Rub the skin off the peppers, then seed and cut into about 1-inch slices.
-
13
Place in a jam jar or small container and season with salt and pepper.
-
14
Add the garlic and pour in the olive oil until peppers are completely covered.
-
15
Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil.
-
16
To make the olives:
-
17
Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving.
