From The Garden Recipe

Prepare Pickling Solution

In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

Add Vegetables

Remove the saucepan from heat. Place the cucumber, carrots, and red onion in a clean jar and pour the hot pickling solution over the vegetables. Ensure they are fully submerged.

Cool and Store

Let cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.

Prepare Vegetables

Slice the bell peppers, zucchini, and eggplant into even pieces.

Season and Grill

In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper. Preheat the grill to medium-high heat and grill the vegetables for about 5-7 minutes on each side or until tender and charred.

Prepare Vegetables

Preheat the oven to 400°F (200°C). Peel and chop the carrots into bite-sized pieces. Trim the ends off the Brussels sprouts.

Season and Roast

In a large bowl, toss the carrots and Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until caramelized and tender.

Combine Ingredients

In a bowl, combine cherry tomatoes, red onion, and basil leaves.

Add Marinade

Whisk together balsamic vinegar, olive oil, salt, and black pepper. Pour over the vegetables and let them marinate for at least 30 minutes before serving.

Prepare Sweet Potatoes

Preheat your oven to 425°F (220°C). Wash and slice the sweet potatoes into thin rounds.

Season and Bake

Toss the sweet potato slices with olive oil, salt, and paprika. Spread them out on a baking sheet and bake for 20-25 minutes, flipping halfway, until crispy.

Prepare Jams

Simply place the assorted jams in small bowls for serving alongside the vegetables and chips.