Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

In 'How to Cook Everything Vegetarian' by Mark Bittman

Ingredients Nutrition

Directions

  1. Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
  2. Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
  3. Let cool to room temperature in the pot.
  4. Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
  5. Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
  6. You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.
Most Helpful

5 5

These are great for snacking on or as a side to your lunch time sandwich. The ingredients did not list cauliflower but step two did so I added cauliflower. What DH liked was that this was a lighter flavored version of what I buy at the Italian deli (also too strong for him). Will enjoy keeping this healthy snack on hand, thanks for the post.

5 5

Made half a recipe minus the cauliflower which I didn't have. Loved it the first day and will make more after going to the store to get items not in my garden. Loved it as a side for our chicken salad and a pasta salad.