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Marinated Veggies

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  Broccoli stalks 1 Large
  Canned medium pitted ripe olive 3 1⁄2 Ounce, drained (1 Can)
  Canned green beans 16 Ounce, drained (1 Can)
  Canned julienned carrot 16 Ounce, drained (1 Can)
  Halved cherry tomatoes 6
  Sliced mushrooms 1⁄4 Pound
For marinade
  Cider vinegar 1 Cup (16 tbs)
  Salad oil 1 Cup (16 tbs)
  Minced garlic 1 Large
  Dried basil leaves 3⁄4 Teaspoon
  Dried oregano leaves 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Minced onion 1⁄2 Tablespoon

Chop broccoli florets and a small portion of the upper stalk.
Cook broccoli 5 minutes or until slightly crisp.
Combine, broccoli and remaining vegetables in a 2-quart casserole dish.
Mix marinade in a small saucepan, bring to a boil, reduce heat, and simmer for 10 minutes.
Pour marinade over vegetables, toss, and refrigerate for several hours until chilled.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2894 Calories from Fat 2133

% Daily Value*

Total Fat 243 g373.9%

Saturated Fat 11.1 g55.7%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 4467 mg186.1%

Total Carbohydrates 143 g47.8%

Dietary Fiber 33.5 g134.2%

Sugars 15.3 g

Protein 39 g78.4%

Vitamin A 1032.7% Vitamin C 77.2%

Calcium 50.6% Iron 84.7%

*Based on a 2000 Calorie diet

Marinated Veggies Recipe