Balkan Puzzle

Vegetable Escabeche

1/4 cup extra virgin olive oil

12 garlic cloves, peeled

1 medium yellow onion, peeled and cut into wedges

4 carrots, peeled and sliced diagonally

1 teaspoon black peppercorns

1 teaspoon each, dried thyme, oregano and marjoram

8 bay leaves

1 head cauliflower, cored and cut into florets

4 jalapeños, seeded and chopped

1 1/2 cups white vinegar

3 small zucchini or cucumbers, sliced diagonally

Large jicama, peeled and coarsely chopped

Heat oil in large pan to medium-high until hot but not smoking. Add garlic and onions. Saute 3 minutes, stirring constantly. Reduce heat to medium and add carrots, peppercorns and herbs. Cover and cook 2 minutes. Salt to taste. Add cauliflower, jalapeños, vinegar and 1 cup water. Stir well, cover, and cook over medium heat 5 minutes. Add zucchini and jicama. Cover and cook 5 minutes more. Vegetables should remain crunchy. Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight.