A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry, or fish. Vegetables such as carrots, cauliflower, onions, bell peppers, and zucchini are all marinated in a sweet pickle brine. When main dishes are garnished with an array of vegetables the term commonly used to refer to this manner of arranging vegetables is "à la jardinière".