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Antipasto Vegetables

Gadget.Cook's picture
Ingredients
  Carrots 2 Large, peeled
  Green pepper 1 Small, halved
  Celery stalks 2 Medium, each cut crosswise in thirds
  Sweet onion 1 Small
  Cauliflower 1⁄2 Small, cut into flowerets
  White wine vinegar 1 Cup (16 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Tarragon 1⁄2 Teaspoon
  Chopped pimiento 2 Ounce, drained (1 Jar)
Directions

MAKING
1) In the bowl, position the disc with the slicing side up and slice the vegetables.
2) Once the sliced vegetables hit the Fill level of the bowl, empty them into a large mixing bowl.
3) Combine together the oil, water, vinegar, sugar and seasoning in a 10-inch skillet.
4) Add the sliced vegetables and stir carefully to coat them well.
5) Bring the ingredients to a boil and then reduce the heat. Gently simmer till the vegetables are tender. This usually takes about 5 minutes.
6) Add the pimiento and put the preparation in a storage container. Cover and refrigerate for a minimum of 24 hours.

SERVING
7) Serve cold after draining properly.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 250 Calories from Fat 162

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 556 mg23.2%

Total Carbohydrates 19 g6.3%

Dietary Fiber 4.1 g16.5%

Sugars 12.7 g

Protein 3 g5.1%

Vitamin A 132.6% Vitamin C 107.8%

Calcium 6.2% Iron 9.2%

*Based on a 2000 Calorie diet

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Antipasto Vegetables Recipe