Vegetables Prepared Recipe

Prepare the Pickling Liquid

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

Pickle the Vegetables

Slice the cucumber, carrot, and red onion. Place them in a glass jar and pour the hot pickling liquid over the vegetables. Seal and let cool before refrigerating for at least 24 hours.

Prep the Vegetables

Cut zucchini and bell peppers into thick slices.

Marinate

In a bowl, mix olive oil, minced garlic, salt, and black pepper. Add the sliced vegetables and toss to coat. Let marinate for at least 30 minutes.

Grill the Vegetables

Preheat the grill to medium-high heat. Grill the marinated vegetables for about 5-7 minutes on each side until tender and grill marks appear.

Prepare the Vegetables

Trim and halve the Brussels sprouts, and cut carrots into bite-sized pieces.

Marinate

In a bowl, whisk together olive oil, balsamic vinegar, thyme, salt, and black pepper. Add the carrots and Brussels sprouts, tossing to coat evenly.

Roast the Vegetables

Preheat the oven to 425°F (220°C). Spread the vegetables on a baking sheet and roast for 25-30 minutes until golden and tender.

Prepare the Sweet Potatoes

Thinly slice the sweet potatoes using a mandoline or sharp knife.

Bake the Chips

Toss the sweet potato slices in olive oil, salt, and paprika. Spread on a baking sheet in a single layer and bake at 400°F (200°C) for about 20-25 minutes or until crispy.

Prepare the Jams for Serving

Place the assorted jams in small bowls for presentation alongside the vegetables.