Grilled Brined Vegetables

Ingredients for Grilled Brined Vegetables

• 2 bay leaves

• 10 black peppercorns

• 240ml unseasoned rice vinegar

• 60ml sugar

• Pinch of crushed red pepper flakes

• 2 tablespoons kosher salt, plus more

• 450g carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large

• 1 tablespoon olive oil

• Green Chilli Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress (optional)

Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 tablespoons salt, and 725ml water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)

Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes. Serve with Green Chilli Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.