Spring Vegetable Escabche

  • Yield: 8 servings

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


Vinegar Marinade:
1tablespoon olive oil
3 garlic cloves, sliced
1medium onion, sliced into 1/4-inch thick rings
1medium 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
1/2cup red or white wine vinegar
1 1/2cups water or white wine
Escabeche Vegetables:
pinch salt
2cups broccoli florets
2cups cauliflower florets
1cup sugar snap or snow peas
1medium 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.

Nutritional Info *per serving

  • Calories 58
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 130mg
  • Carbohydrate 9g
  • Fiber 3g
  • Protein 3g