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Quick Pickled Vegetable Roll-Ups
Recipes
Quick Pickled Vegetable Roll-Ups
18 servings
1 hour, 20 minutes total (Active 15 minutes)

Ingredients

  • ½ seedless cucumber
  • 1 medium red bell pepper
  • 4 oz carrot sticks
  • 4 oz trimmed fresh green beans
  • 1 cup rice vinegar
  • 1 cup water
  • ½ cup sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 1 medium zucchini squash
  • 1 medium yellow squash
  • 18 teaspoons edamame (or roasted garlic) hummus
  • Tzatziki sauce (optional for serving)

Steps

    1. Cut cucumber and bell pepper into thin, 3-inch-long strips. Place in large bowl: cucumbers, bell peppers, carrots, and green beans. Bring to a boil in medium saucepan: vinegar, water, sugar, salt, and red pepper. Pour mixture over vegetables; cover and chill 1 hour, stirring occasionally.
    2. Use vegetable peeler to slice thin, lengthwise ribbons of zucchini and yellow squash. (Slice down to cores and discard center portions; 54 ribbons total.)
    3. Lay 3 squash ribbons on work surface, overlapping slightly; spread 1 teaspoon hummus down center of squash ribbons. Place 1 each carrot stick, cucumber strip, bell pepper strip, and green bean across 1 end, then roll up. Place seam-side down on serving platter; repeat with remaining squash ribbons and pickled vegetables. Serve with tzatziki sauce, if using.
    Chef's Tip: For a more vibrant flavor, let vegetables pickle 4 hours (or overnight).

Amount per 1⁄18 recipe serving: Calories 25, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 50mg, Total Carb 3g, Fiber 1g, Sugars 2g, Protein 1g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%