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Hot And Spicy Marinated Vegetables Recipe
|Cauliflower flowerets||1⁄2 Cup (8 tbs)|
|Broccoli flowerets||1⁄2 Cup (8 tbs)|
|Sliced yellow squash||1⁄2 Cup (8 tbs)|
|Sliced zucchini||1⁄4 Cup (4 tbs)|
|Diagonally sliced carrot||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Chili oil||3⁄4 Teaspoon|
|Vegetable oil||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 130 Calories from Fat 58
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 59.2 mg2.5%
Total Carbohydrates 13 g4.5%
Dietary Fiber 4.1 g16.2%
Sugars 5.3 g
Protein 4 g7.6%
Vitamin A 152.4% Vitamin C 124.9%
Calcium 6.2% Iron 7.2%
*Based on a 2000 Calorie diet
Combine vinegar, garlic powder, and oils; stir well.
Pour vinegar mixture over vegetables; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, tossing occasionally.
Serve with a slotted spoon.