Ingredients Jump to Instructions ↓

  1. 1 cup extra-virgin olive oil, divided into 5 equal portions

  2. 2 medium zucchini , cut into 1/2-inch thick medallions

  3. 3 red bell peppers, cut into 1/4-inch thick strips

  4. 1/2 pound green beans , ends removed

  5. 2 medium Japanese eggplants, cut into 1/2-inch thick medallions

  6. 1 head broccoli , cut into florets with 4-inch stalks

  7. 2 1/2 cups white wine vinegar

  8. 20 mint leaves

  9. 5 tablespoons sugar

  10. 5 pinches hot chile flakes

Instructions Jump to Ingredients ↑

  1. In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chile flakes and stir with a wooden spoon over heat to dislodge the browned vegetable sugars in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.


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