Marinated Vegetables
Recipe from
Better Homes and Gardens
Carrots, artichokes, cauliflower and sweet peppers star in this marinated vegetable medley. Use this zesty appetizer as a side dish with grilled or roast pork, beef, or chicken.
Servings:
Makes about 7 cups
Prep Time:
15 mins
Total Time:
6 hrs 15 mins
Ingredients
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1 10-ounce packagefresh or frozen tiny whole carrotssee savings
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1 9-ounce packagefrozen artichoke hearts, quarteredsee savings
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2 cupscauliflower floretssee savings
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1large red sweet pepper, cut into 3/4-inch piecessee savings
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1 cupsmall whole mushroomssee savings
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1/3 cupwhite wine vinegarsee savings
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1/3 cupsalad oilsee savings
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2 teaspoonssnipped fresh basil or 1/2 teaspoon dried basilsee savings
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2 clovesgarlic , mincedsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoondry mustardsee savings
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1/4 teaspoonpeppersee savings
Directions
1.
Cook carrots and artichoke hearts, covered, in a large saucepan in a small amount of boiling water for 2 minutes. Add cauliflower florets and bring to boiling. Reduce heat and simmer, covered, 3 minutes longer. Drain. Stir in the red pepper pieces and mushrooms. Transfer mixture to a nonmetal storage container.
2.
Combine vinegar, salad oil, basil, garlic, salt, mustard, and pepper in a screw-top jar. Cover and shake thoroughly. Pour over vegetables. Cover and marinate in the refrigerator for 6 to 24 hours, stirring occasionally. Drain off marinade and transfer vegetables to lettuce-lined plate. Serve with appetizer picks. Makes about 7 cups (10 servings).
Make-Ahead Tip
Prepare vegetables and marinade and combine in a storage container. Cover and refrigerate for at least 6 hours or up to 24 hours, stirring occasionally. Drain before serving.
Nutrition information
Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 61 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 15%, Vitamin C 70%, Calcium 3%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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