Vegetable escabeche is a preparation that combines fresh vegetables with a tangy and aromatic touch, perfect as a side dish or appetizer.
With simple ingredients like zucchini, carrots, peppers, onions, and eggplants, this recipe is very healthy and flavorful.
Initially, the vegetables are cooked in a mixture of oil, vinegar, sugar, and spices, then left to rest in the refrigerator to intensify their flavors.
It is an ideal option for those who want to preserve vegetables in a tasty and nutritious way, as well as adding color and texture to their dishes.
Vegetable Escabeche
Ingredients
1 Diced zucchini
3 Diced carrots
1 Diced red pepper
1 Diced green pepper
2 Julienned onions
1 Diced eggplant
2 teaspoons of Brown sugar
2 teaspoons of Cumin seeds
250 milliliters of Apple cider vinegar
500 milliliters of Olive oil
1 pinch of Salt
1 pinch of Black pepper
Preparation
Step 1 : In a pot, heat a little extra virgin olive oil and add the vegetables: zucchini, carrots, peppers, onion, and eggplant.
Step 2 : Sauté them over medium heat until they begin to lightly brown, releasing their aromas.
Step 3 : Then, season with salt and pepper to taste, and add a few cumin seeds to aroma the vegetables.
Step 4 : Add the remaining oil and vinegar, followed by the brown sugar, stirring well and bringing to a boil so the sugar dissolves completely.
Step 5 : Once boiling, reduce the heat and let simmer, ensuring the vegetables become tender but keep their shape, for about 20 minutes.
Step 6 : When ready, remove from heat and let cool at room temperature, allowing the vegetables to better absorb the flavors.
Step 7 : Finally, transfer the escabeche to a clean container and store it in the refrigerator for at least 24 hours before serving, to enjoy its full and aromatic flavor.
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