https://www.copymethat.com/r/3l9ktawP6/giardiniera-roasted-vegetables/
138139476
sY9SeFw
3l9ktawP6
2024-05-14 08:36:23
Giardiniera Roasted Vegetables
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I wanted to find a way to bring the flavors of giardiniera to something we could enjoy on a more regular basis. By roasting giardiniera vegetables, namely, cauliflower and peppers, and finishing them with red wine vinegar, you get the right vibe in a tasty side dish, all in one.
If you’re brave, don’t seed or devein the hot peppers — or add more of them. I serve this with mostly Italian dishes, but these veggies pair well with so much.
reprinted with permission from Make It Easy: 120 Mix-and-Match Recipes to Cook From Scratch with Smart Store-Bought Shortcuts When You Need Them by Stacie Billis
If you’re brave, don’t seed or devein the hot peppers — or add more of them. I serve this with mostly Italian dishes, but these veggies pair well with so much.
reprinted with permission from Make It Easy: 120 Mix-and-Match Recipes to Cook From Scratch with Smart Store-Bought Shortcuts When You Need Them by Stacie Billis
Ingredients
- This recipe is reprinted with permission from Make It Easy: 120 Mix-and-Match Recipes to Cook From Scratch with Smart Store-Bought Shortcuts When You Need Them by our very own Stacie Billis.
- 1 head cauliflower, trimmed, and cut into bite-size florets
- 6 small carrots, peeled and halved lengthwise
- 4 Cubanelle peppers, seeded and cut into 1 ½- to 2-inch-thick strips (you can use sweet Italian or green bell peppers in a pinch)
- 1 to 2 fresh hot cherry peppers, seeded and deveined for mild, cut into 1-inch pieces
- ¼ cup olive oil
- ½ teaspoon salt, plus more to taste
- 2 to 3 teaspoons red wine vinegar
- Chopped fresh flat-leaf parsley, for garnish (optional)
Steps
Directions at didntijustfeedyou.com
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