Pickled veggies show up on tables in many restaurants, bars, and homes across Mexico. These are great alongside meat, atop a quesadilla, or alone as a happy hour snack.

　　

Ingredients

makes 6 cups

　　1/2 cup dry white wine

　　1/2 cup sherry vinegar

　　1/2 cup drained brine-cured green olives, pitted and halved

　　1/4 cup fresh orange juice

　　2 tablespoons (packed) light brown sugar

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil, plus additional for brushing the grill

　　1 tablespoon pickling spices

　　1 teaspoon salt

　　1/2 teaspoon dried hot red pepper flakes

　　3 small red bell peppers, stemmed, seeded, and cut into rings

　　3 small yellow bell peppers, stemmed, seeded, and cut into rings

　　1 red onion, cut into rings

　　2 carrots, thinly sliced on the diagonal

　　2 zucchini, thinly sliced on the diagonal

　　

Step 1

Prepare a grill or grill pan to medium-high heat.

　　

Step 2

Mix the wine, vinegar, olives, orange juice, brown sugar, lemon juice, olive oil, pickling spices, salt, and red pepper flakes in a large bowl to make the pickling juice.

　　

Step 3

Brush the grill lightly with olive oil. Grill all of the vegetables until tender but still firm to the bite.

　　

Step 4

Transfer the vegetables to the bowl with the pickling juice, and let them cool. Cover and refrigerate for at least 24 hours and up to 1 week before serving.

　　Fresh Mexico