Name: Grilled Brined Vegetables
Yield: 4 Servings
Ingredients: 2 bay leaves; 10 black peppercorns; 1 cup unseasoned rice vinegar; ¼ cup sugar; Pinch of crushed red pepper flakes; 2 tablespoons kosher salt, plus more; 1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large; 1 tablespoon olive oil; Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi with Watercress (optional)

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Christopher Testani

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Recipe notes