Spicy Vegetable Pickles: la Spiritosa

Ingredients

• 1 cup extra-virgin olive oil, divided into 5 equal portions
• 2 medium zucchini, cut into 1/2-inch thick medallions
• 3 red bell peppers, cut into 1/4-inch thick strips
• 1/2 pound green beans, ends removed
• 2 medium Japanese eggplants, cut into 1/2-inch thick medallions
• 1 head broccoli, cut into florets with 4-inch stalks
• 2 1/2 cups white wine vinegar
• 20 mint leaves
• 5 tablespoons sugar
• 5 pinches hot chile flakes

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