Marinated Vegetable Medley

4.6
(24)

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

1
Prep Time:
30 mins
Additional Time:
3 hrs
Total Time:
3 hrs 30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • cup white vinegar

  • cup vegetable oil

  • cup chopped onion

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • teaspoon garlic powder

  • 1 (14 ounce) can artichoke hearts, drained and quartered

  • 1 cup fresh broccoli florets

  • 1 cup cauliflower florets

  • 1 cup sliced carrots

  • 1 cup sliced fresh mushrooms

Directions

  1. In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.

  2. In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts (per serving)

208 Calories
18g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 208
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 15%
Sodium 607mg 26%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 24mg 120%
Calcium 21mg 2%
Iron 0mg 2%
Potassium 168mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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