Italian Marinated Vegetables Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Canned button mushrooms8 Ounce, drained (1 Can)
 Green bell pepper1 , cut into 1/2 inch strips
 Bell pepper1 , cut into 1/2 inch strips (Red / Yellow)
 Carrot1 , cut lengthwise into eighths
 Cauliflower flowerets2 Cup (32 tbs) (Uncooked)
 Canned artichoke hearts1 Pound, drained and cut in half (1 Can)
 Green onions6 , chopped
 Stuffed olives1⁄2 Cup (8 tbs)
 Green pepper4 Ounce (1 Jar)
 Sliced radishes1⁄2 Cup (8 tbs)
 Wine vinegar1 1⁄2 Cup (24 tbs)
 Olive oil/Vegetables oil4 1⁄2 Cup (72 tbs)
 Sugar1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1 Teaspoon
 Crushed oregano2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 9268 Calories from Fat 8733

% Daily Value*

Total Fat 987 g1518%

Saturated Fat 137.2 g685.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2819.8 mg117.5%

Total Carbohydrates 109 g36.4%

Dietary Fiber 47.5 g189.8%

Sugars 32.9 g

Protein 33 g65.8%

Vitamin A 307.5% Vitamin C 877.1%

Calcium 54.5% Iron 123.7%

*Based on a 2000 Calorie diet

Directions

Combine all vegetables in large bowl.
Heat vinegar; stir in seasonings.
Cook slightly, combine with oil, pour over vegetables; mix well.
Cover and refrigerate for 24 hours before serving, stirring occasionally.
This keeps well and can be made several days ahead.
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