Name: Giardiniera
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 (400g), red capsicums (bell peppers); 1 litre (4 cups) white vinegar; 2 cup (500ml) water; 1/2 teaspoon black peppercorns; 1 dried bay leaf; 1 tablespoon coarse cooking salt (kosher salt); 1 medium_piece (300g) eggplant, quartered lengthways, sliced thickly; 200 gram cauliflower, cut into florets; 2 medium_piece (240g) carrots, sliced thinly diagonally; 200 gram button mushrooms, halved; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon fresh thyme leaves; 2 cup (500ml) olive oil; 2 clove garlic, sliced thinly

Ingredients

2 (400g), red capsicums (bell peppers)

1 litre (4 cups) white vinegar

2 cup (500ml) water

1/2 teaspoon black peppercorns

1 dried bay leaf

1 tablespoon coarse cooking salt (kosher salt)

1 medium_piece (300g) eggplant, quartered lengthways, sliced thickly

200 gram cauliflower, cut into florets

2 medium_piece (240g) carrots, sliced thinly diagonally

200 gram button mushrooms, halved

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon fresh thyme leaves

2 cup (500ml) olive oil

2 clove garlic, sliced thinly

Method

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.