1. Preheat the oven to 425°F. Arrange the chopped cauliflower, zucchini, and carrots on a baking sheet. Drizzle lightly with olive oil and roast for 15 minutes.
2. Mix water, vinegar, lime juice, soy sauce, sugar, garlic, black pepper, bay leaf, and chile together in a large pan over medium heat. Add the roasted vegetables, cover, and let cook 5 minutes.
3. Uncover and cook 10-15 minutes more, stirring occasionally, until the vinegar sauce thickens and the vegetables are soft.
4. Sprinkle with herbs and serve warm, with rice if desired.
1 medium head cauliflower, cut into florets
2 small zucchini, halved lengthwise and cut into half-moon shapes
4 medium carrots, sliced into rounds
2 tablespoons olive oil
¼ cup water
¼ cup rice vinegar
¼ cup fresh lime juice
2 tablespoons reduced sodium soy sauce
2 teaspoons brown sugar
5 cloves garlic, minced
2 teaspoons ground black pepper
1 bay leaf
1 Thai red chile, seeded and diced
Optional for serving: chopped fresh herbs, such as parsley or scallions; and/or cooked rice
An Oldways recipe, courtesy Hannah Depin