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Ginger Marinated Vegetables

Diet.Chef's picture
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Water 3 Tablespoon
  Olive oil/Salad oil 3 Tablespoon
  Snipped chives 2 Teaspoon
  Honey 2 Teaspoon
  Grated ginger root 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen artichoke hearts 9 Ounce, thawed and cut in half (1 Package)
  Frozen crinkle-cut carrots 1 Cup (16 tbs), thawed
  Frozen peas 1 Cup (16 tbs), thawed
  Frozen small whole onions 1⁄2 Cup (8 tbs), thawed
  Cherry tomatoes 1⁄2 Cup (8 tbs), halved

For the marinade, in a screw-top jar combine lemon juice, water, olive or salad oil, chives, honey, gingerroot, and salt Cover and shake well to mix. Set aside.
In a bowl combine thawed and halved artichoke hearts, thawed carrots, thawed peas, thawed onions, and cherry tomato halves. Stir in the marinade.
Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally. Drain vegetables before serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 803 Calories from Fat 413

% Daily Value*

Total Fat 47 g72%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1335.1 mg55.6%

Total Carbohydrates 89 g29.8%

Dietary Fiber 17.5 g70.1%

Sugars 38.5 g

Protein 16 g31.7%

Vitamin A 763.7% Vitamin C 169.9%

Calcium 21.9% Iron 30.8%

*Based on a 2000 Calorie diet

Ginger Marinated Vegetables Recipe