Grilled Vegetables in Escabeche

• 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

1. Prepare a grill or grill pan to medium-high heat.
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.
3. Brush the grill lightly with olive oil.
4. Grill all of the vegetables until tender but still firm to the bite.
5. Transfer the vegetables to the bowl with the pickling juice, and let them cool.
6. Cover and refrigerate for at least 24 hours and up to 1 week before serving.

white wine, sherry vinegar, green olives, orange juice, light brown sugar, lemon juice, olive oil, pickling spices, salt, red bell peppers, yellow bell peppers, red onion, carrots, zucchini

Taken from www.epicurious.com/recipes/food/views/grilled-vegetables-in-escabeche-386995 (may not work)