“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.” - by Paula
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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
Amount Per Serving (8 total)
- Calories
- 208 cal
- 10%
- Fat
- 18.3 g
- 28%
- Carbs
- 9.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"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 mak..." See moree 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
"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..." See more. 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. "
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