Marinated Vegetables

Ingredients

• Hide ingredients for 2 large red bell peppers, roasted and peeled 1 2 large red bell peppers, roasted and peeled (opens in new tab) 2 large red bell peppers, roasted and peeled
  • Whole peppers
  • Whole jalapeños, serranos, habaneros, or other small chiles

  Sub-recipe steps

  1. Line a rimmed baking sheet or broiler pan with foil and place on it: Whole peppers
  2. Preheat the broiler and place an oven rack so that the peppers will be within 4 inches of the heating element. Broil the peppers, turning with tongs, until blistered or partially blackened all over. If the peppers have thick skins and need to be peeled, transfer them to a paper bag or a bowl. Fold or tie the bag shut (or place a lid or plate on top of the bowl) and let the peppers stand for 10 minutes. Peel the skin off (it should rub off easily), discard the seeds, and use as desired. To store, put the peppers in an airtight container and refrigerate for up to 1 week. Roasted peppers can also be frozen for up to 6 months, but leave them whole and unpeeled, add them to freezer bags while still warm, and peel and seed only when you thaw them for use. Frozen peppers will lose texture but are good in sauces, soups, and stews.
  3. PAN-ROASTED
  4. The best way to roast smaller, thin-skinned chiles for salsas and other dishes. Since the skin is paper-thin, we do not recommend peeling these types.
  5. Place a dry skillet or griddle over medium heat. Arrange in one layer: Whole jalapeños, serranos, habaneros, or other small chiles
  6. Cook, turning the chiles, until they are lightly charred and softened, about 10 minutes. Remove from the heat, let cool somewhat, trim off the stem, and remove the seeds (if desired).
  7. TORCHED
  8. Though this is the least efficient method, it may be the most convenient if only one or two roasted peppers are needed. With a pair of long metal tongs, place whole peppers directly in the flames of a gas burner on its highest setting. Alternatively, you may set the pepper in a stainless steel skillet or uncoated, rimmed baking sheet, place on your stovetop, and carefully char the pepper’s skin with a propane torch. In both cases, rotate the pepper frequently with metal tongs (and move the flame of the torch around) so that it is evenly charred. Cover and peel the peppers as described in version I.
• 1 large English cucumber, cut into half-moons
• One 14- to 16-ounce can hearts of palm, drained and sliced into 1-inch pieces
• 2 cups halved cherry tomatoes
• One 9- to 12-ounce package frozen artichoke hearts, prepared according to package directions and halved
• 2 cups green beans
• 2 cups small whole mushrooms
• 2 cups cauliflower florets
• 1 pound asparagus
• Hide ingredients for Vinaigrette 1 Vinaigrette (opens in new tab) Vinaigrette
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.