Sweet And Sour Vegetable Escabeche Recipe

Name: Sweet And Sour Vegetable Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 3/4 cup white wine vinegar; 1/4 cup lightly packed brown sugar; 2 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 large red onion, halved and thinly sliced (about 2 cups); 1 small cauliflower head, cut into tiny florets (about 4 cups); 1 pound mushrooms; 6 large garlic cloves; 2 thyme sprigs

Servings: persons

2 large red bell peppers
3/4 cup white wine vinegar
1/4 cup lightly packed brown sugar
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 large red onion, halved and thinly sliced (about 2 cups)
1 small cauliflower head, cut into tiny florets (about 4 cups)
1 pound mushrooms
6 large garlic cloves
2 thyme sprigs

1
Preheat broiler to high.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into thin strips.
3
Combine vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside.
4
Heat oil in a high-sided saute pan over medium-high heat. Add onion; cook 3 minutes or until softened. Add cauliflower and mushrooms; cook 3 minutes or just until lightly browned, stirring frequently. Add roasted peppers, garlic, and thyme; cook 2 minutes, stirring constantly. Pour vinegar mixture over vegetables. Cover, reduce heat to low, and simmer 8 minutes or until cauliflower is tender, stirring occasionally. Transfer escabeche to a bowl; cool completely. Cover and chill 24 hours or up to 1 week. To serve, let vegetables come to room temperature, and remove from brine using a slotted spoon.

654

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 11 ingredients. The key ingredients include: 2 large red bell peppers, 3/4 cup white wine vinegar, 1/4 cup lightly packed brown sugar, 2 1/2 teaspoons salt, and more.

Yes, Sweet And Sour Vegetable Escabeche falls under the General 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.

Sweet And Sour Vegetable Escabeche

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