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Marinated Vegetable Medley

Fresh.n.Natural's picture
If you are looking for a marinated vegetable recipe, this Indian Rock's Tasty Marinated Fiddle Heads might be exactly the one you are looking for. You will be for sure using this Indian Rock's Tasty Marinated Fiddle Heads recipe again. Make it!
  Carrots 240 Milliliter, bias sliced (1 Cup)
  Chopped broccoli florets 240 Milliliter (1 Cup)
  Japanese eggplants/1 small regular eggplant 2 , cut in to 1/2 inch chunks
  Jicama 355 Milliliter, peeled and sliced (1 1/2 Cups)
  Red bell pepper 1 , seeded and julienned
  Green onions 120 Milliliter, sliced (1/2 Cup)
  Olive oil/Salad oil 240 Milliliter (1 Cup)
  White wine vinegar 180 Milliliter (3/4 Cup)
  Bay leaf 1
  Basil leaves 4
  Rosemary/1 teaspoon crushed dried rosemary 1 Tablespoon, chopped
  Whole black peppercorns 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon

In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2723 Calories from Fat 2160

% Daily Value*

Total Fat 245 g376.3%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1260.9 mg52.5%

Total Carbohydrates 127 g42.5%

Dietary Fiber 57.2 g228.8%

Sugars 42.1 g

Protein 23 g46.4%

Vitamin A 1140.5% Vitamin C 910.8%

Calcium 45.9% Iron 73.4%

*Based on a 2000 Calorie diet

Marinated Vegetable Medley Recipe