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Marinated Vegetable Medley

Marinated Vegetable Medley

  • Prep

  • Ready In

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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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Sarah Jo
20
2/24/2012

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.

GINAH1
17
12/20/2005

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

Kris
15
8/18/2009

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.