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
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.
An Oldways recipe, courtesy Hannah Depin