Escabéche Casa Del Sol (Marinated Vegetables) Recipe

Name: Escabéche Casa Del Sol (Marinated Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Preheat oven to 400u00b0.
2
Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400u00b0 for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.
3
Drain jalapenos over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeno juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapenos, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator.
4
Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons black peppercorns, 1 tablespoon dried thyme, 1 tablespoon dried marjoram, 1 1/2 teaspoons dried oregano, and more.

Yes, Escabéche Casa Del Sol (Marinated Vegetables) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabéche Casa Del Sol (Marinated Vegetables)

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