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The difference between pickles and this old-world technique of preserving foods (including fish, meat, and, here, vegetables) is that with escabèche, ingredients are cooked in a vinegar-based broth (called caldillo) to release their juices into the liquid, which tempers the sharpness of the brine.

Sandra Gutierrez
Recipe by Cooking Light April 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
48 mins
total:
1 day
Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into thin strips.

  • Combine vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside.

  • Heat oil in a high-sided sauté pan over medium-high heat. Add onion; cook 3 minutes or until softened. Add cauliflower and mushrooms; cook 3 minutes or just until lightly browned, stirring frequently. Add roasted peppers, garlic, and thyme; cook 2 minutes, stirring constantly. Pour vinegar mixture over vegetables. Cover, reduce heat to low, and simmer 8 minutes or until cauliflower is tender, stirring occasionally. Transfer escabèche to a bowl; cool completely. Cover and chill 24 hours or up to 1 week. To serve, let vegetables come to room temperature, and remove from brine using a slotted spoon.

Nutrition Facts

58 calories; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 2g; carbohydrates 8g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 136mg; calcium 19mg; sugars 4g.
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