Quick & Easy


5 Cup



1.Preheat oven to 200°C/ 400°F.
2.Quarter capsicums, discard seeds and membranes and roast, skin-side up, until skin blisters and blackens. Cover with plastic or paper for 5 minutes, then peel away skin. Slice thickly.
3.Meanwhile, combine vinegar, the water, peppercorns, bay leaf and half the salt in large saucepan and stir over heat without boiling, until salt dissolves. Add eggplant, cauliflower, carrot and mushrooms and bring to the boil. Simmer, uncovered for about 5 minutes or until vegetables are tender.
4.Drain vegetables and discard liquid. Return vegetables to pan (off the heat) with capsicum, herbs and remaining salt and mix gently. Spoon vegetable mixture into hot sterilised jars.
5.Heat oil and garlic in small saucepan, strain into large heatproof jug and discard garlic. Pour hot oil over vegetables in jar to completely cover vegetables, leaving a 1cm space between vegetables and top of jar. Seal immediately. Label and date jars when cold.

Derived from an Italian word meaning `garden’, giardiniera is an Italian dish of pickled vegetables.


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