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postheadericon Vegetable Escabeche

5.00 avg. rating (90% score) - 1 vote

Vegetable Escabeche is a sweet and sour pickling recipe traditional to Spain. It is a very detailed and time consuming recipe which includes a refrigeration time of at least 24 hours. Traditionally served at large gatherings, holidays and events as an appetizer with a beer or cocktail. Ingredients include: Bell peppers, vinegar, brown sugar, red onion, cauliflower, and mushrooms and well-seasoned. This is also a healthy, low fat, low calories, low cholesterol (0mg), low sodium, low carbohydrates, low sugars, heart-healthy, diabetic-friendly and Weight Watchers (2 SmartPoints), (2 PointsPlus) recipe. Vegetable Escabeche will be loved by all of your family, friends and guests.

Prep Time: 48 Minutes.

Cooking Time: About 30 Minutes.
Refrigeration Time: (24 Hours or up to 1 Week)


2 large red bell peppers
3/4 cup white wine vinegar
1/4 cup lightly packed brown sugar
2-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1 large red onion, halved, sliced thin (about 2 cups)
1 small head cauliflower,
cut into tiny florets (about 4 cups)

(1 lb) mushrooms
6 large garlic cloves
2 sprigs, fresh thyme


1. Preheat broiler to high.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into thin strips.

3. Combine vinegar, brown sugar, salt and black pepper in a medium-size bowl, stirring with a whisk. Set aside.

4. Heat the olive oil in a high-sided sauté pan over medium-high heat. Add in onion; cook 3 minutes or until softened. Add in cauliflower and mushrooms; cook 3 minutes or just until lightly browned, stirring frequently.

5. Add roasted peppers, garlic, and thyme; cook 2 minutes, stirring constantly. Pour vinegar mixture over vegetables. Cover, reduce heat to low and simmer 8 minutes or until cauliflower is tender, stirring occasionally.

6. Transfer escabèche to a bowl; cool completely. Cover and chill 24 hours or up to 1 week.

7. To Serve: Allow vegetables to come to room temperature and remove from brine using a slotted spoon.

Yield: 12 Servings.
Serving Size: 1/2 cup.

Weight Watchers (2 SmartPoints), (2 PointsPlus)
Carb Choices: 1/2

Calories: 58, Total Fat: 2.6g, Saturated Fat: 0.4g, Cholesterol 0mg, Sodium: 136mg, Sugars: 4g, Carbohydrates: 8g, Fiber: 2g, Protein: 2g

Original recipe and image from CookingLight. http://www.myrecipes.com/recipe/sweet-sour-vegetable-escabeche

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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