Giardiniera Style Roasted Vegetables
Ingredients
- 1 pound carrots, halved lengthwise and cut into 3-inch pieces
- 1 fennel bulb, trimmed and cut into thin wedges
- 1 quart distilled white vinegar
- 5 garlic cloves, crushed
- 2 tablespoons yellow mustard seeds
- 1/4 cup sugar
- 1/4 cup kosher salt, plus more for seasoning
- 1 jalapeño, halved lengthwise
- 1/4 cup extra-virgin olive oil
- 2 jarred roasted red bell peppers, thinly sliced
- 3 celery ribs, chopped, plus leaves for garnish
- 1/2 cup chopped pitted green olives
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