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Fosterfields Fresh Marinated Vegetables

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  Red wine vinegar 1 1⁄2 Cup (24 tbs)
  Virgin olive oil 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Sweet onion 1 Large
  Red bell peppers 2 Large
  Green bell peppers 2 Large
  Green beans 1 Pound
  Cauliflower 1
  Broccoli 1 Bunch (100 gm)
  Mushrooms 1 Pound, sliced
  Cherry tomatoes 1 Pint

The Marinade:
Mix all ingredients and boil for 5 minutes. Cool.
The Vegetables:
Cut onions into rings. Cut red and green peppers into chunks. Slice green beans in half and blanch them in boiling water for one minute. Cut cauliflower and broccoli into bite size flowerets and pieces.
Combine all vegetables, except for mushrooms and tomatoes, in a glass bowl. Pour marinade over and mix until vegetables are thoroughly coated.
Marinate for 2 days, stirring 2 or 3 times a day.
On the last day, add the mushrooms and tomatoes. Stir until combined. Drain before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3117 Calories from Fat 2033

% Daily Value*

Total Fat 219 g337.4%

Saturated Fat 16 g79.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4470.9 mg186.3%

Total Carbohydrates 228 g76%

Dietary Fiber 58.9 g235.7%

Sugars 135.2 g

Protein 52 g103.7%

Vitamin A 255.7% Vitamin C 1880.9%

Calcium 45.7% Iron 61.7%

*Based on a 2000 Calorie diet


Fosterfields Fresh Marinated Vegetables Recipe