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Vinegar Marinated Vegetables

Microwave.Lady's picture
Ingredients
  Cherry tomatoes 6 , cut in half
  Onion 1 Small, thinly sliced
  Frozen cut green beans 10 Ounce (1 package)
  Frozen artichoke hearts 9 Ounce (1 package)
  Broccoli flowerets 2 Cup (32 tbs)
  Yellow squash/Zucchini squash 1 Medium, quartered lengthwise and cut into 1 1/2-inch pieces
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Bouquet garni seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In large mixing bowl, combine tomatoes and onion.
Set aside.
Unwrap beans and place on plate.
Microwave at High for 3 to 4 minutes, or until defrosted.
Let stand for 5 minutes.
Repeat for artichoke hearts.
In 1 1/2-quart casserole, combine broccoli, squash and carrot.
Cover.
Microwave at High for 3 to 6 minutes, or until broccoli is bright green and carrots are tender-crisp.
Add beans, artichoke hearts, broccoli, squash and carrot to tomatoes and onion.
Stir to combine.
In 2-cup measure, combine all dressing ingredients.
Microwave at High for 30 seconds to 1 1/2 minutes, or until warm.
Pour over vegetables.
Toss to coat.
Cover and chill at least 4 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
15 Minutes
Ready In: 
255 Minutes
Servings: 
4

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