Spring Vegetable Escabche

  • Yield 8 servings

Originally a method of preserving foods in vinegar, escabche is used often by Latin American and Caribbean cooks.

Serve these vegetables over a bed of mixed greens or with focaccia.


Vinegar Marinade:
1 tablespoon olive oil
3 garlic cloves, sliced
1 medium onion, sliced into 1/4-inch thick rings
1 medium carrot, sliced 1/-inch thick
1 serrano or jalapeno pepper, seeded and dried
2 bay leaves
6 to 8 sprigs fresh oregano or 1 teaspoon dried
1/2 cup red or white wine vinegar
1 1/2 cups water or white wine
Escabeche Vegetables:
pinch salt
2 cups broccoli florets
2 cups cauliflower florets
1 cup sugar snap or snow peas
1 medium red bell pepper, cut into 1/4-inch thick rings
1 (14-ounce) can hearts of palm, drained well


  1. To make marinade: Heat oil in a nonreactive skillet over medium heat. Saute garlic, onions, carrots, jalapenos and bay leaves 2 minutes. Do not let them brown. Add oregano, vinegar and wine or water. Bring to a boil, reduce heat and simmer 5 minutes, then remove from heat. Set aside.
  2. To make vegetables: In a large pot, bring 2 quarts water to a boil with a good pinch of salt. Put all vegetables except hearts of palm in boiling water to blanch 1 minute. Drain in a colander, rinse in cold water and place in a large nonreactive bowl. Add hearts of palm.
  3. Pour warm marinade over all and allow to cool to room temperature. Serve vegetables now or chill overnight.