Dinner: Grilled Brined Vegetables

Recipe by Chris Morocco As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Ingredients

2 bay leaves
10 black peppercorns
1 cup unseasoned rice vinegar
1/4 cup sugar
Pinch of crushed red pepper flakes
2 tablespoons kosher salt, plus more
1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large
1 tablespoon olive oil
Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress (optional)

Instructions

Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8 –10 minutes for carrots, 25 –30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6 –8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress, if desired.

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