Grilled Vegetables in Escabeche Recipe

Name: Grilled Vegetables in Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare a grill or grill pan to medium-high heat.
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.
3
Brush the grill lightly with olive oil.
4
Grill all of the vegetables until tender but still firm to the bite.
5
Transfer the vegetables to the bowl with the pickling juice, and let them cool.
6
Cover and refrigerate for at least 24 hours and up to 1 week before serving.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Vegetables in Escabeche falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables in Escabeche

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