Grilled Brined Vegetables
['2 bay leaves', '10 black peppercorns', '1 cup unseasoned rice vinegar', '1/4 cup sugar', 'Pinch of crushed red pepper flakes', '2 tablespoons kosher salt, plus more', '1 pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large', '1 tablespoon olive oil', 'Green Chile Charmoula', 'Spiced Seed Sprinkle', 'or Grilled Halloumi With Watercress (optional)']
Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)
Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi With Watercress, if desired.
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