Marinated Broccoflower and Red Peppers

Marinated Broccoflower and Red Peppers Recipe

Preparation time: 15 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Marinated Broccoflower and Red Peppers is a delicious and flavorful dish that is perfect for serving as a side dish or as part of a salad. The combination of broccoflower, red peppers, and a tangy marinade creates a dish that is both visually appealing and full of flavor.

History

This recipe is a modern twist on traditional marinated vegetable dishes. Marinating vegetables is a technique that has been used for centuries to preserve and enhance the flavor of fresh produce. By marinating the broccoflower and red peppers in a mixture of white wine, vinegar, and herbs, you can create a dish that is both delicious and nutritious.

Ingredients

1 large head of broccoflower or cauliflower, or 0.5 head of each
2 large red bell peppers, seeded
2 cloves of garlic, minced
1.5 cups of dry white wine
1 cup of tarragon vinegar or white wine vinegar
0.33 cup of olive oil
2 scant teaspoons of salt
6 peppercorns
1.5 tsp of dried thyme
1 tsp of dried basil
1 medium red onion, sliced

How to prepare

Cut the broccoflower into large, bite-size florets and place them in a large nonreactive pot.
Cut the peppers into long strips about 0.25 inch wide and add them to the pot.
Add the garlic, wine, vinegar, oil, and just enough water to not quite cover the vegetables.
Stir in the salt, peppercorns, thyme, and basil.
Bring the liquid to a boil over medium-high heat, stirring occasionally.
Reduce the heat, partially cover, and simmer the vegetables until the broccoflower is softened but still slightly crunchy, stirring occasionally, for about 12 minutes.
Remove from heat and let it cool briefly.
Spoon some vegetables into clean, wide-mouth quart jars, adding slices of onion and 1 bay leaf in each jar.
Fill the jars to within 0.75 inch of the rim, then ladle enough hot marinade into each jar to cover the vegetables.
Screw on or clamp down the lids and let them cool to room temperature.
Refrigerate until needed.
These will keep for 1 week in the refrigerator.

Variations

Add sliced carrots or zucchini to the marinade for additional flavor and texture.
Use different herbs, such as rosemary or oregano, to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to cut the broccoflower and red peppers into uniform pieces to ensure even cooking.

- Adjust the amount of salt and herbs to suit your personal taste preferences.

- For a more intense flavor, allow the vegetables to marinate in the refrigerator for at least 24 hours before serving.

Serving Suggestions

Serve Marinated Broccoflower and Red Peppers as a side dish with grilled chicken or fish, or add it to a salad for a burst of flavor and color.

Cooking Techniques

Marinating the vegetables in a mixture of white wine, vinegar, and herbs helps to infuse them with flavor and create a delicious dish that can be enjoyed hot or cold.

Ingredient Substitutions

If you can't find broccoflower, you can use cauliflower instead. You can also use yellow or orange bell peppers in place of red peppers.

Make Ahead Tips

Marinated Broccoflower and Red Peppers can be made ahead of time and stored in the refrigerator for up to 1 week. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Serve the Marinated Broccoflower and Red Peppers in a glass jar or on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with grilled meats, seafood, or tofu. It also goes well with a crisp white wine or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, simply microwave or heat on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Marinated Broccoflower and Red Peppers contains approximately 120 calories.

Carbohydrates

Each serving of Marinated Broccoflower and Red Peppers contains approximately 10 grams of carbohydrates.

Fats

Each serving of Marinated Broccoflower and Red Peppers contains approximately 7 grams of fat.

Proteins

Each serving of Marinated Broccoflower and Red Peppers contains approximately 3 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains garlic and onion, which may be allergens for some individuals.

Summary

Marinated Broccoflower and Red Peppers is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to add more vegetables to their diet.

Summary

Marinated Broccoflower and Red Peppers is a delicious and nutritious dish that is perfect for serving as a side dish or as part of a salad. With a tangy marinade and a combination of fresh vegetables, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Marinated Broccoflower and Red Peppers. It was a warm summer day, and I was visiting my dear friend Margie who lived in a quaint little cottage on the outskirts of town. Margie was known for her delicious and innovative recipes, and I was always eager to learn from her.

As we sat in her cozy kitchen, sipping on iced tea and catching up on the latest gossip, Margie suddenly pulled out a worn, stained recipe card from her recipe box. She held it up with a mischievous smile and said, "I have a new recipe to share with you today. It's a marinated broccoflower and red peppers dish that I learned from an old friend of mine."

I leaned in, eager to learn the secrets of this intriguing dish. Margie began to explain the ingredients and the cooking process, her eyes sparkling with enthusiasm. She talked about how the flavors of the broccoflower and red peppers melded together in a delicious harmony, creating a dish that was both light and refreshing.

As Margie finished explaining the recipe, I couldn't wait to try it out for myself. I knew that this dish would be a hit with my family, who always appreciated my culinary experiments. Margie handed me a copy of the recipe card, and I promised to make it for them soon.

When I got back home, I immediately set to work gathering the ingredients for the marinated broccoflower and red peppers dish. I carefully washed and chopped the broccoflower and red peppers, marveling at their vibrant colors and fresh aromas. I followed Margie's instructions to the letter, combining the vegetables with a tangy marinade made from olive oil, vinegar, garlic, and herbs.

As the broccoflower and red peppers marinated in the fridge, I couldn't help but feel a sense of satisfaction and anticipation. I knew that this dish would be a delicious addition to our dinner table, and I couldn't wait to see my family's reaction.

When dinnertime arrived, I proudly served the marinated broccoflower and red peppers dish to my family. Their eyes widened in surprise as they took their first bite, savoring the fresh, zesty flavors of the vegetables. My husband declared it a new favorite, and my children eagerly asked for seconds.

I beamed with pride as I watched my family enjoy the dish that I had learned from Margie. I knew that this recipe would become a cherished addition to my repertoire, a dish that I would make again and again for special occasions and everyday meals alike.

Over the years, I have continued to make Margie's marinated broccoflower and red peppers dish, tweaking the recipe here and there to suit my family's tastes. I have shared the recipe with friends and neighbors, spreading the joy of this delicious dish far and wide.

Every time I make this dish, I am reminded of that warm summer day when Margie first shared the recipe with me. I am grateful for her friendship, her culinary expertise, and the joy that her recipes have brought to my life. And as I sit down to enjoy a plate of marinated broccoflower and red peppers with my family, I am filled with gratitude for the simple pleasures of good food and good company.