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Marinated Vegetables

  Green peppers 2 Small
  Cauliflower 1 Small, broken into flowerets
  Carrots 1 Pound, scraped and cut into very thin strips
  Celery stalks 5 , cut into very thin strips
  Tarragon vinegar 1 1⁄2 Cup (24 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Prepared mustard 1 1⁄2 Teaspoon
  Dried tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced

Cut green peppers crosswise into 1/4-inch rings; cut pepper rings in half.
Combine green pepper, cauliflower, carrot, and celery in a large bowl.
Combine vinegar and remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetable mixture, tossing gently to combine.
Cover and marinate in refrigerator at least 8 hours, tossing occasionally.
Serve with a slotted spoon.

Recipe Summary

South American

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2144 Calories from Fat 1484

% Daily Value*

Total Fat 168 g258.5%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1727.1 mg72%

Total Carbohydrates 144 g48.1%

Dietary Fiber 33.7 g134.8%

Sugars 92.9 g

Protein 20 g40.8%

Vitamin A 1550.4% Vitamin C 710.1%

Calcium 47.3% Iron 37.9%

*Based on a 2000 Calorie diet

Marinated Vegetables Recipe