Mixed pickled vegetables
Contains a lot of fiber and adds volume without unnecessary starchy load, making it well-suited for keto side dishes. A quick marinade enhances the flavor and helps the vegetables brown better during subsequent cooking.
Break the broccoli (200 g) and cauliflower (200 g) into large florets, slice the zucchini (200 g) into long pieces, and leave the mushrooms (200 g) whole or cut them in half. Place the vegetables in a large bowl, add the cherry tomatoes (100 g) and torn kale (30 g).
Mix dry garlic (3 g), salt (3 g), black pepper (2 g), and olive oil (5 g), pour this mixture over the vegetables, and gently stir. Leave the mix for 20 minutes to let it soak slightly, then use it for baking or quick frying; it is best to store the preparation in the refrigerator for no longer than 36 hours.
If you want a more pronounced mushroom flavor, you can replace the champignons with oyster mushrooms in the same quantity.
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