- 1 Cut cauliflower into 1/2-inch thick slices. Seed and quarter bell pepper. Peel carrots. Brush vegetables lightly with oil.
- 2 Grill vegetables over medium-high heat 2 to 4 minutes per side or until grill marks appear. Cool vegetables slightly then cut into bite-size pieces. Place in large glass bowl. Set aside.
- 3 Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over vegetables.
- 4 Refrigerate 2 hours or until cooled. Serve. Or, cover and refrigerate until ready to serve.
TIPS AND TRICKS
Storage Tip: Store quick-pickled vegetables in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 3 days.