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Hot And Spicy Marinated Vegetables

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  Cauliflower flowerets 1⁄2 Cup (8 tbs)
  Broccoli flowerets 1⁄2 Cup (8 tbs)
  Sliced yellow squash 1⁄2 Cup (8 tbs)
  Sliced zucchini 1⁄4 Cup (4 tbs)
  Diagonally sliced carrot 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄2 Teaspoon
  Chili oil 3⁄4 Teaspoon
  Vegetable oil 1⁄2 Teaspoon

Combine first 5 ingredients; set aside.
Combine vinegar, garlic powder, and oils; stir well.
Pour vinegar mixture over vegetables; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, tossing occasionally.
Serve with a slotted spoon.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 130 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 59.2 mg2.5%

Total Carbohydrates 13 g4.5%

Dietary Fiber 4.1 g16.2%

Sugars 5.3 g

Protein 4 g7.6%

Vitamin A 152.4% Vitamin C 124.9%

Calcium 6.2% Iron 7.2%

*Based on a 2000 Calorie diet

Hot And Spicy Marinated Vegetables Recipe