Escabéche Casa del Sol (Marinated Vegetables)

Escabéche (es-keh-bensh) is a marinated Spanish fish dish. Here, vegetables are marinated instead for a refreshing salsa that can be served as an appetizer with chips. This recipe from Casa del Sol is inherently healthy--we simply decreased the oil.

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 29%
  • Fat: 2.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.8g
  • Carbohydrate: 15g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 438mg
  • Calcium: 62mg


  • 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


  1. Preheat oven to 400°.
  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 400° 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 jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño 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, jalapeños, 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.
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