Name: Peruvian Vegetable Escabeche
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 red onion, thinly sliced; 2 carrots, julienned; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 cup cauliflower florets; 1 cup white vinegar; 1/2 cup water; 2 cloves garlic, minced; 2 tablespoons fresh oregano, chopped; 1 tablespoon ground cumin; 1 tablespoon sugar; Salt and pepper to taste; 1/4 cup olive oil; Fresh parsley for garnish

Instructions

In a large bowl, combine the red onion, carrots, red and yellow bell peppers, zucchini, and cauliflower florets.
In a small saucepan, combine the white vinegar, water, minced garlic, oregano, cumin, sugar, salt, and pepper. Bring the mixture to a simmer over low heat, stirring to ensure the sugar dissolves. Let it cool slightly.
Pour the vinegar mixture over the vegetables in the bowl, making sure all the vegetables are well coated. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
In a separate pan, heat the olive oil over medium heat. Remove the marinated vegetables from the refrigerator and drain off excess liquid before adding them to the hot oil. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still retain their crunch.
Remove the Peruvian Vegetable Escabeche from the heat and transfer it to a serving dish. Garnish with fresh parsley before serving.
Serve the Peruvian Vegetable Escabeche as a side dish alongside grilled meats, fish, or enjoy it as a stand-alone salad for a light and flavorful meal.

Ingredients

Instructions

Nutrition Facts

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