Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.
6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers) also okra
1 cup olive oil or 1/2 cup
1/2 cup Champagne vinegar 1/4 c white vinegar
4 small bay leaves
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Steam all vegetables until potatoes are tender, about 8 minutes.
Transfer to large bowl.
Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally.
Serve warm or at room temperature.
This is best served with warm crusty bread or crushed new potatoes and garnished with fresh parsley. Sauerkraut is a good side dish too.
2 large white onions, thinly sliced
3 cloves of garlic, sliced
4 large bratwurst sausages, sliced into 1cm rounds or 6 supermarket dried chorizos
3 red bell peppers, roughly chopped
1 heaped tablespoon wholegrain mustard
1 heaped tablespoon sun-dried tomato paste
2 teaspoons smoked, sweet paprika
500ml chicken/beef stock
400g chopped tomatoes
1 tin of chickpeas
Fresh chopped flat leaf parsley to garnish
Fry the bratwurst in a little vegetable oil till browned.
Add the onions and fry until soft and sweet.
Add the garlic and the peppers and continue to fry for a further 5 minutes.
Add the mustard, tomato paste and stir together until all the ingredients are coated.
Pour in the chicken stock and stir well.
Allow the stew to start to bubble then add the chopped tomatoes.
Bring to the boil, add the paprika then simmer for 10 minutes.
Add the chickpeas and cook for a further 10 minutes.