15 Ingredients
  • 2 tablespoons black peppercorns
  • 1 tablespoon dried thyme
  • 1 tablespoon dried marjoram
  • 1 1/2 teaspoons dried oregano
  • 4 bay leaves
  • 1 whole garlic head
  • 2 1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)
  • 2 tablespoons vegetable oil
  • 2 medium onions, each cut into 12 wedges
  • 1 (12-ounce) jar sliced pickled jalapeño peppers, undrained
  • 3/4 cup cider vinegar
  • 1 cup water
  • 4 cups small cauliflower florets
  • 3 cups thinly sliced peeled jicama, cut into triangles
  • 6 cups (1/4-inch-thick) diagonally sliced zucchini
Nutrition
187
9% daily value
6 servings
                                       
                                            balanced, high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 21

Fiber

43% 11

Sugars

- 13

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

4% 88

Calcium

13% 127

Magnesium

17% 68

Potassium

31% 1080

Iron

16% 3

Zinc

7% 1

Phosphorus

21% 150

Vitamin A

75% 678

Vitamin C

226% 136

Thiamin (B1)

13% 0

Riboflavin (B2)

16% 0

Niacin (B3)

13% 3

Vitamin B6

41% 1

Folate equivalent (total)

26% 105

Folate (food)

- 105

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 4

Vitamin K

61% 49
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