Marinated Giardiniera Vegetables
great garnish for chicken, fish, pork and grain dishes
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Ingredients:
1 Carrot
1 Red Bell Pepper
1 Green Chili, like a Hatch green chili
4 Thin Slices Red Onion
2 Tbs. Red Wine Vinegar
2 Cloves Garlic
1/2 tsp. Dry Oregano
1/2 tsp. Dry Rosemary
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Minced Habanero Pepper
2 Tbs. Olive Oil
2 Tbs. Cider Vinegar
2 Tbs. Orange Juice
1 Tbs. Chopped Fresh Oregano
1 Tbs. Chopped Fresh Cilantro
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Rinse and dry the vegetables.
Peel red onion.
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Cut carrot into three pieces.
Cut each piece into long, thin slices.
Cut each long slice into thin julienne slices.
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Cut red pepper into quarters, remove the seeds.
Cut pepper into thin julienne slices.
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Cut green chili into thin round slices.
I only used half of this pepper because it was extremely hot.
If pepper was mild I would have used it all.
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Cut onion into thin round slices.
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Place a large frying pan onto the stove.
Fill the pan with one inch of water and bring to a boil.
Add red vinegar to a large mixing bowl.
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Place onion into the boiling water.
Use tongs to mix a couple of times.
Leave onions in water for a quick ten seconds.
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Remove onions from water and place into bowl.
Toss a couple of times with the vinegar.
Leave onions to cool.
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Gather and measure spices. (dry oregano, dry rosemary, salt and pepper)
Chop the garlic and mince the habanero.
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Heat oil in the fry pan.
Add spices, garlic and habanero.
Cook, stir and sizzle ingredients for a quick 15 seconds.
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Add carrot, green and red pepper to the pan.
Stir-fry ingredients for about a minute.
Remove pan from heat.
Add cider vinegar and orange juice.
Mix well and let cool for a few minutes.
Add to mixing bowl.
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Chop fresh oregano and cilantro.
Add herbs to the bowl.
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Mix all ingredients together.
Let vegetables marinade for at least an hour before serving.
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