Marinated Vegetable Medley Recipe

If you are looking for a marinated vegetable recipe, this Indian Rock's Tasty Marinated Fiddle Heads might be exactly the one you are looking for. You will be for sure using this Indian Rock's Tasty Marinated Fiddle Heads recipe again. Make it!


MethodMain Ingredient


 Carrots240 Milliliter, bias sliced (1 Cup)
 Chopped broccoli florets240 Milliliter (1 Cup)
 Japanese eggplants/1 small regular eggplant2 , cut in to 1/2 inch chunks
 Jicama355 Milliliter, peeled and sliced (1 1/2 Cups)
 Red bell pepper1 , seeded and julienned
 Green onions120 Milliliter, sliced (1/2 Cup)
 Olive oil/Salad oil240 Milliliter (1 Cup)
 White wine vinegar180 Milliliter (3/4 Cup)
 Bay leaf1
 Basil leaves4
 Rosemary/1 teaspoon crushed dried rosemary1 Tablespoon, chopped
 Whole black peppercorns1⁄4 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2723 Calories from Fat 2160

% Daily Value*

Total Fat 245 g376.3%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1260.9 mg52.5%

Total Carbohydrates 127 g42.5%

Dietary Fiber 57.2 g228.8%

Sugars 42.1 g

Protein 23 g46.4%

Vitamin A 1140.5% Vitamin C 910.8%

Calcium 45.9% Iron 73.4%

*Based on a 2000 Calorie diet


In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water.
Steam 5 minutes.
Place steamed vegetables in a nonmetal bowl; add jicama, bell pepper strips and green onion; toss well.
Combine all Marinade ingredients in a shaker jar; cover and shake well to blend.
Pour Marinade over vegetables; stir to coat well.
Cover and refrigerate 4-24 hours, stirring occasionally.