Spicy Vegetable Pickles: la Spiritosa
- Total:
- 40 min
- Prep:
- 15 min
- Cook:
- 25 min
- Yield:
- 8 servings
Ingredients
- 1 cup extra-virgin olive oil, divided into 5 equal portions
- 2 medium zucchini, cut into 1/2-inch thick medallions
- 3 red bell peppers, cut into 1/4-inch thick strips
- 1/2 pound green beans, ends removed
- 2 medium Japanese eggplants, cut into 1/2-inch thick medallions
- 1 head broccoli, cut into florets with 4-inch stalks
- 2 1/2 cups white wine vinegar
- 20 mint leaves
- 5 tablespoons sugar
- 5 pinches hot chile flakes
Directions
In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chile flakes and stir with a wooden spoon over heat to dislodge the browned vegetable sugars in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.
All recipes copyright 2000, Mario Batali. All Rights Reserved
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Get the Recipe
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
From:
What About Dolores?
with
Extra Virgin
Similar Topics:
IDEAS YOU'LL LOVE
