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Quick Giardiniera

http://www.eatingwell.com/recipes/quick_giardiniera.html

From EatingWell:  March/April 2012

This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich.

5 cups | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 2 cups white vinegar
• 2 cups water
• 2 tablespoons sugar
• 1 bay leaf
• 1 teaspoon crushed red pepper, divided
• 1 teaspoon salt, divided
• 1 small head cauliflower, trimmed and cut into bite-size florets
• 2 stalks celery, thinly sliced
• 1 carrot, thinly sliced
• 1 red bell pepper, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper

Preparation

1. Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
2. Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
3. Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.

Nutrition

Per 1/2-cup serving : 61 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 51 mg Sodium; 203 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat