Spicy Vegetable Pickles: la Spiritosa (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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:
1. 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.
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