MARINATED VEGETABLES

2 Tablespoons Black Pepper Corns 1 Tablespoon Dried Thyme 1 Tablespoon Dried Marjoram 1 1/2 Teaspoons Oregano 4 Bay Leaves 1 Whole Garlic Clove 2 1/2 Cups Carrots, sliced

2 Tablespoons Vegetable Oil 2 Medium Onions, cut into 12 wedges 1 Jar Jalapeno Peppers, pickled & sliced 3/4 Cup Cider Vinegar 1 Cup Water 4 Cups Small Cauliflower Florets 3 Cups Jicama, sliced & peeled 6 Cups Zucchini, sliced

Preheat oven to 400°. Mix the first 6 ingredients together; in a cheesecloth. Combine the carrots, oil and onion together. In a dutch oven bake uncovered for 30 minutes. Add the cheesecloth spice bag to the carrots. Bake 25 more minutes, or until vegetables are tender. Drain jalapenos over a bowl, reserve liquid, Chop and add to Vegtables. Place the dutch oven over medium high heat. Add the remaining ingredients including the reserved jalapeno juice. Bring to a boil and simmer for 5 minutes. Let stand at room temperature for 2 hours. Stir every 30 minutes. Discard spice bag and refrigerate. Keeps for 2 weeks in the refrigerator.

SERVINGS 12; CALORIES 86; FAT 2.8 g; PROTEIN 2.8 g; CARBS 15 g; FIBER 4.6 g; CHOL 0 mg; IRON 2.4 mg; SODIUM 438 mg; CALC 62 mg SERVING SIZE= 1 Cup

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Updated 12/7/99