Marinated Vegetable Medley recipe

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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.

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