Pickled Peppers and Veggies


These vegetables are rich in vitamins A, B and C. They also supply fiber, which aids in digestion. You should eat vegetables every day.


  • 10 jalapeño peppers
  • 8 baby potatoes
  • 2 carrots
  • 12 baby carrots (peeled)
  • 2 zucchini
  • ¼ head of cauliflower
  • 10 green onions
  • 1 bulb garlic
  • 4 bay leaves
  • 2 whole cloves
  • 1 sprig marjoram
  • 1 sprig of thyme
  • 1 tsp dried oregano
  • 2 cups white vinegar
  • ¼ cup Nutrioli®
  • 5 black peppercorns
  • ½ tsp salt
  • 1½ cups water
    Valor nutritivo por porción

  • 172 kcal
  • 10g Fats
  • 3g Proteins
  • 20g Carbohydrates


  1. Cut baby potatoes in half, cut cauliflower in small florets, cut jalapeños in slices and set aside.
  2. Remove stalks from green onions. If they are large, cut in half. Cut zucchini and regular carrots in slices.
  3. Separate, peel and set aside cloves of garlic.
  4. Warm Nutrioli® in a large pan over medium heat and brown potatoes, cauliflower, green onions, sliced carrots, baby carrots and cloves of garlic in batches.
  5. Add bay leaves, cloves, marjoram, thyme, oregano, white vinegar, peppercorns, water and salt.
  6. Mix all ingredients together in the pan and bring to a boil over high heat. Reduce heat, cover and let simmer for 15 minutes, stirring occasionally, until vegetables are halfway cooked.
  7. Add sliced zucchini, mix ingredients together and cook, stirring occasionally, for another 3 minutes or until zucchini is done (zucchini is added toward the end so it won’t fall apart while cooking).



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