Spicy Vegetable Pickles: la Spiritosa

Total Time:
40 min
15 min
Inactive Prep:
25 min
8 servings


  • 1 cup extra-virgin olive oil, divided into 5 equal portions
  • 2 medium zucchini, cut into 1/2-inch thick medallions
  • 3 red bell peppers, cut into 1/4-inch thick strips
  • 1/2 pound green beans, ends removed
  • 2 medium Japanese eggplants, cut into 1/2-inch thick medallions
  • 1 head broccoli, cut into florets with 4-inch stalks
  • 2 1/2 cups white wine vinegar
  • 20 mint leaves
  • 5 tablespoons sugar
  • 5 pinches hot chile flakes
    • Directions

      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.