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Categories:
red peppers white vinegar black peppercorns bay leaf salt eggplant cauliflower carrots stalks celery parsley thyme olive oil garlic
Viewed: 104 - Published at: 8 years agoIngredients
- 2 None red peppers, quartered, seeded
- 4 cups white vinegar
- 6 None black peppercorns
- 1 None bay leaf
- 1 tbsp sea salt flakes
- 1 None eggplant, quartered lengthwise, cut into 1/2 inch slices
- 1/2 head cauliflower, cut into florets
- 2 None carrots, thinly sliced on a bias
- 2 stalks celery, trimmed, thickly sliced on a bias
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 2 tsp finely chopped fresh thyme leaves
- 2 cups olive oil
- 2 cloves garlic, thinly sliced
Method
- Preheat oven to 400°F.
- Roast peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel. Slice thickly.
- Meanwhile, combine vinegar, 2 cups water, peppercorns, bay leaf and 1/2 tbsp salt in large saucepan. Heat without boiling. Add eggplant, cauliflower, carrots and celery. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until vegetables are tender. Drain, discarding liquid.
- Combine hot vegetables, peppers, herbs and remaining salt in large heatproof jar.
- Heat oil and garlic in small saucepan. Strain over vegetables, discarding garlic. Seal.
