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Diets

Marinated Broccoflower and Red Peppers

Not only are these jars of vegetables visually pleasing, but they are something the recipient can pull out of the refrigerator on a moment’s notice to serve with lunch or dinner during a season when most of us are pressed for time. Ideally, make these several days before you plan…

Not only are these jars of vegetables visually pleasing, but they are something the recipient can pull out of the refrigerator on a moment’s notice to serve with lunch or dinner during a season when most of us are pressed for time. Ideally, make these several days before you plan to present the jars, so they have time to marinate.Presentation Idea: It’s fun to pack these in those hinged, clamp-style, wide-mouth mason jars. On a recipe card, pass along this serving suggestion: Dish the vegetables onto a serving plate with a slotted spoon. Surround with chunks of feta cheese and fresh tomato, then garnish with olive oil and lots of freshly ground pepper.

Servings
2

Ingredients

  • 1 large head broccoflower or cauliflower, or 1/2 head each
  • 2 large red bell peppers, seeded
  • 2 cloves garlic, minced
  • 1 1/2 cups dry white wine
  • 1 cup tarragon vinegar or white wine vinegar
  • 1/3 cup olive oil
  • 2 scant tsp. salt
  • 6 peppercorns
  • 1 1/2 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 medium red onion, sliced

Preparation

Cut broccoflower into large, bite-size florets, and place in large nonreactive pot. Cut peppers into long strips about 1/4-inch wide, and add to pot. Add garlic, wine, vinegar, oil and just enough water to not quite cover vegetables. Stir in salt, peppercorns, thyme and basil. Bring liquid to a boil over medium-high heat, stirring occasionally.

Reduce heat, partially cover and simmer vegetables until broccoflower is softened but still slightly crunchy, stirring occasionally, about 12 minutes. Remove from heat, and cool briefly.

Spoon some vegetables into clean, wide-mouth quart jars, adding slices of onion and 1 bay leaf in each jar. Fill to within 3/4-inch of rim, then ladle enough hot marinade into each to cover vegetables. Screw on or clamp down lids and cool to room temperature. Refrigerate until needed. These will keep 1 week in refrigerator.

Nutrition Information

  • Calories 68
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 275 mg
  • Sugar Content 0 g