- 1
- 25 mins
- 45 mins
Ingredients
- 1 tablespoon salt
- 2 cups 2-inch chunks cauliflower
- 2 carrots, sliced on a diagonal
- 1 russet potato, peeled and cut into half moons
- 4 jalapenos, seeded, deveined and cut into strips
- 1 cup olive oil
- 2 cloves garlic, halved
- 1/2 cup white distilled vinegar
- 2 bay leaves
- 2 teaspoons coarse sea salt
- 1 teaspoon dried oregano
- 12 whole peppercorns
- 1/2 red onion, cut into half moons
Preparation
Step 1
Directions
In a heavy saucepan, bring 10 cups water and the salt to a boil. Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve. Add the carrots and cook for 3 minutes, then remove from the pot and reserve. Add the potatoes and cook for 5 minutes, then remove from the pot and reserve. Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.
In a large heavy saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 4 minutes. Remove the garlic from the oil and discard. Add the vinegar and bay leaves to the oil. Add the sea salt, oregano, peppercorns and onions. Cook for 3 minutes. Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish. Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.
CATEGORIES:
Vegetables
Side Dish
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