Grilled Brined Vegetables
A flavorful preparation of grilled vegetables that are first brined in a spiced vinegar solution, then charred to perfection. The vegetables become tender yet crisp, with a perfect balance of tangy, sweet, and salty flavors.
Ingredients
- •2 leaves bay leaves
- •10 peppercorns black peppercorns
- •1 cup unseasoned rice vinegar
- •¼ cup sugar
- •1 pinch crushed red pepper flakes
- •2 tablespoons kosher salt
- •1 pound carrots, beets, or radishes
- •1 tablespoon olive oil
- •1 serving Green Chile Charmoula
- •1 serving Spiced Seed Sprinkle
- •1 serving Grilled Halloumi With Watercress
Cooking Instructions
- 1.
Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8-10 minutes for carrots, 25-30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
30 min
- 2.
Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6-8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress, if desired.
8 min
