New Taste Journal
Whole Grain · Whole Food · Big Flavors
Marinated Giardiniera Vegetables
great garnish for chicken, fish, pork and grain dishes
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
Rinse and dry the vegetables.
Peel red onion.
Cut carrot into three pieces.
Cut each piece into long, thin slices.
Cut each long slice into thin julienne slices.
Cut red pepper into quarters, remove the seeds.
Cut pepper into thin julienne slices.
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.
Cut onion into thin round slices.
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.
Place onion into the boiling water.
Use tongs to mix a couple of times.
Leave onions in water for a quick ten seconds.
Remove onions from water and place into bowl.
Toss a couple of times with the vinegar.
Leave onions to cool.
Gather and measure spices. (dry oregano, dry rosemary, salt and pepper)
Chop the garlic and mince the habanero.
Heat oil in the fry pan.
Add spices, garlic and habanero.
Cook, stir and sizzle ingredients for a quick 15 seconds.
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.
Chop fresh oregano and cilantro.
Add herbs to the bowl.
Mix all ingredients together.
Let vegetables marinade for at least an hour before serving.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.