Marinated Vegetable Medley recipe

All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Nutrition Info

208 calories
carbohydrate: 9.8 g
cholesterol: : -
fat: 18.3 g
fiber: 3.1 g
protein: 2.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 607 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil, cover, reduce heat and simmer 12 minutes.

  2. In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Recipe Yield

8 servings

Recipe Note

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Do you like the recipe? Share this tasty recipe!