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
94
5% daily value
12 servings
                                       
                                            balanced, high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

5% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 10

Fiber

22% 5

Sugars

- 6

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

2% 45

Calcium

6% 65

Magnesium

8% 35

Potassium

12% 554

Iron

8% 1

Zinc

5% 1

Phosphorus

11% 77

Vitamin A

38% 339

Vitamin C

76% 69

Thiamin (B1)

9% 0

Riboflavin (B2)

11% 0

Niacin (B3)

8% 1

Vitamin B6

32% 0

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

21% 25
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