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Marinated Vegetables

Western.Chefs's picture
This Marinated Vegetables is very easy to make. All you have to do is to follow the three step instruction I have furnished below. You will never regret making this!
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Cauliflower head 2 Medium, cut into flowerets
  Carrots 16 Ounce, sliced (1 Bag)
  Frozen whole green beans 18 Ounce (2 Packages, 9 Ounce Each)
  Frozen artichoke hearts 18 Ounce (2 Packages, 9 Ounce Each)
  Olive oil/Salad oil 1 1⁄4 Cup (20 tbs)
  Tarragon vinegar 1 Cup (16 tbs)
  Salt 5 Teaspoon
  Sugar 1 Teaspoon
  Crushed red pepper 3⁄4 Teaspoon
  Lettuce leaves 4

1. In 8-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat cauliflower, carrots, and frozen beans and artichoke hearts to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender-crisp, stirring occasionally and separating frozen vegetables with fork.
2. Drain vegetables. In large bowl, with rubber spatula, gently mix vegetables, olive oil, vinegar, salt, sugar, and red pepper. Cover and refrigerate to blend flavors, tossing vegetables occasionally.
3. Just before serving, line deep large platter with lettuce leaves; spoon vegetable mixture onto lettuce.

Recipe Summary


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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 337 Calories from Fat 241

% Daily Value*

Total Fat 27 g42%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1146 mg47.7%

Total Carbohydrates 19 g6.5%

Dietary Fiber 7.2 g28.8%

Sugars 8.4 g

Protein 5 g10.5%

Vitamin A 158.7% Vitamin C 139%

Calcium 6.4% Iron 8.2%

*Based on a 2000 Calorie diet

Marinated Vegetables Recipe