Grilled Vegetables with a Tangy Pickled Twist

This recipe combines the smoky flavors of grilled vegetables with the tangy and refreshing taste of pickling. It's the perfect dish for barbecue parties and picnics. The vegetables are marinated in a homemade pickling brine and then grilled to perfection. The result is a dish that is both savory and tangy, with a hint of smokiness. Serve these pickled grilled vegetables as a side dish or enjoy them on their own.

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 zucchini
• 1 yellow squash
• 1 red onion
• 3 cloves of garlic
• 1 cup vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes

Directions

1. Preheat the grill to medium-high heat
2. Slice the bell peppers, zucchini, yellow squash, and red onion into thin strips
3. Mince the garlic cloves
4. In a saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, and minced garlic
5. Bring the mixture to a boil, stirring until the sugar and salt are dissolved
6. Remove the pan from heat and let the brine cool
7. Place the sliced vegetables in a large bowl and pour the cooled pickling brine over them
8. Let the vegetables marinate in the brine for at least 10 minutes
9. While the vegetables are marinating, brush the grill grates with oil to prevent sticking
10. Grill the marinated vegetables for about 5-7 minutes per side, or until they are tender and have grill marks
11. Remove the vegetables from the grill and transfer them to a serving platter
12. Serve the pickled grilled vegetables warm or at room temperature

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