Marinated Vegetable Medley

Marinated Vegetable Medley

13 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    3 h 30 m
Paula
Recipe by  Paula

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (13)

Rate This Recipe
Sarah Jo
19

Sarah Jo

I made two small changes--I used balsamic vinegar instead of white vinegar and I used fresh minced garlic instead of garlic powder. Though my family didn't care for it, I absolutely loved it. I'll make this again just for me. I'd make it in the summertime next time--I think this would be better suited during the warm months.

Kris
15

Kris

I hate to have to rate a recipe and then explain all the changes, but I rarely follow directions exactly as written. So here's my take on this basic framework. Doubled the vinegar and halved the oil. Added some fresh basil, lemon zest, zucchini (yellow and green) and red bell pepper. Excellent refreshing side dish for a summer meal. My daughter and wife both went for more. I served it with the catfish cakes I also found at allrecipes.com.

GINAH1
15

GINAH1

This is a great side dish in the summer, especially with BBQ!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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