Ingredients and Weight:
- 1 pound carrots, peeled and sliced into thin strips
- 1 pound celery, sliced into thin strips
- 1 pound zucchini, sliced into thin strips
- 1 pound bell peppers (red, orange, yellow), sliced into thin strips
- 1/2 cup red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, combine the carrots, celery, zucchini, bell peppers, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, sugar, salt, oregano, thyme, and red pepper flakes.
- Pour the dressing over the vegetables and toss to coat.
- Bring a large pot of salted water to a boil. Add the vegetables and cook for 3-5 minutes, or until tender-crisp.
- Drain the vegetables and let them cool slightly.
- Transfer the vegetables to a clean jar or container and store in the refrigerator for up to 2 weeks.
Nutritional Information:
- Calories: 100 per serving
- Fat: 5g
- Carbohydrates: 15g
- Protein: 2g
Dish Characteristics:
- Bright and colorful
- Tangy and flavorful
- Perfect for salads, sandwiches, or as a side dish
User Comments:
- "This giardiniera is so easy to make and it's delicious! The perfect addition to any sandwich or salad."
- "I love the pop of color this adds to my dishes. It's also a great way to get more vegetables in."
- "The vinegar dressing is so flavorful, but not overpowering. This will definitely be a staple in my kitchen."
Special Precautions and Tips:
- Use a sharp knife to thinly slice the vegetables for the best texture.
- Don't overcook the vegetables, or they will become mushy.
- The giardiniera will keep for up to 2 weeks in the refrigerator in an airtight container.
- If you don't have time to cook the vegetables, you can simply marinate them in the dressing and refrigerate for at least 4 hours before serving.
