Escabeche Casa Del Sol (Marinated Vegetables)

Jun 03, 2023June 3, 20230 1
Escabeche Casa Del Sol (Marinated Vegetables) recipe for a healthy and flavorful Mexican side dish
in Side

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons peppercorns , black
1 tablespoon thyme , dried
1 tablespoon marjoram , dried
1 1/2 teaspoons oregano , dried
4 bay leaves
1 head of garlic , whole
2 1/2 cups carrots , 1/2 inch thick and diagonally sliced
2 tablespoons vegetable oil
2 onions , medium and cut into wedges
1 jar jalapeno peppers , pickled and undrained
1 cup water
1/4 cup vinegar , cider
4 cups cauliflower florets , small
3 cups jicama , thinly sliced and cut into triangles
6 cups zucchini , 1/4 inch thick and diagonally sliced

Nutrision Information

Servings Per Recipe
6
Calories
92
Sugar
7g
Fat
3g
Escabeche Casa Del Sol, or Marinated Vegetables, is a traditional Mexican side dish that is both tangy and flavorful. This dish is typically made by marinating vegetables in a combination of vinegar, herbs, and other seasonings, resulting in a dish that is both refreshing and savory. Escabeche Casa Del Sol is packed with vegetables, including cauliflower, jicama, and zucchini, making it an excellent source of nutrients. This dish is an excellent addition to any meal, adding color, flavor, and nutrition to your plate. The dish is easy to make and can be stored in the refrigerator for several days, making it an ideal make-ahead side dish for busy weeknights.

Instructions

1.In a large saucepan, heat the oil over medium-high heat.
2.Add the onions and sauté until they begin to soften, about 5 minutes.
3.Add the carrots, cauliflower, jicama, and zucchini to the pan and continue to sauté for another 3-5 minutes, stirring occasionally.
4.Add the peppercorns, thyme, marjoram, oregano, bay leaves, and garlic to the pan.
5.Pour in the jalapeno peppers, the liquid from the pickled peppers, water, and cider vinegar.
6.Stir well and allow the mixture to come to a simmer.
7.Reduce the heat to low and cover the pan.
8.Simmer for about 15-20 minutes, or until the vegetables are tender but still retain some crispness.
9.Remove from heat and allow to cool to room temperature.
10.Once cooled, serve as a side dish, or refrigerate for up to 5 days in an airtight container.

PROS

This dish is low in calories and high in nutrients, thanks to its rich vegetable content.

It is also packed with flavor, thanks to the combination of herbs and spices used in the marinade.

Perfect for serving as a side dish at a family gathering or summer cookout.

CONS

This dish is quite acidic, thanks to the cider vinegar used in the marinade.

Those who are sensitive to acidic foods may want to enjoy this dish in moderation.

It may also not be suitable for those who do not enjoy spicy foods, as the pickled jalapeno peppers add a considerable amount of heat.

HEALTH & BENEFITS

This dish is an excellent source of vitamins and minerals thanks to its array of vegetables.
It is rich in fiber, which can help to support digestion and aid in weight loss.
The combination of herbs and spices also provides various health benefits, including reducing inflammation and promoting overall wellness.

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