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Vinegar Marinated Vegetables Recipe
|Cherry tomatoes||6 , cut in half|
|Onion||1 Small, thinly sliced|
|Frozen cut green beans||10 Ounce (1 package)|
|Frozen artichoke hearts||9 Ounce (1 package)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Yellow squash/Zucchini squash||1 Medium, quartered lengthwise and cut into 1 1/2-inch pieces|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Bouquet garni seasoning||1⁄2 Teaspoon|
Calories 205 Calories from Fat 68
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 157.1 mg6.5%
Total Carbohydrates 26 g8.6%
Dietary Fiber 6.9 g27.6%
Sugars 12 g
Protein 8 g15.6%
Vitamin A 90.3% Vitamin C 76.4%
Calcium 8.3% Iron 7.6%
*Based on a 2000 Calorie diet
Unwrap beans and place on plate.
Microwave at High for 3 to 4 minutes, or until defrosted.
Let stand for 5 minutes.
Repeat for artichoke hearts.
In 1 1/2-quart casserole, combine broccoli, squash and carrot.
Microwave at High for 3 to 6 minutes, or until broccoli is bright green and carrots are tender-crisp.
Add beans, artichoke hearts, broccoli, squash and carrot to tomatoes and onion.
Stir to combine.
In 2-cup measure, combine all dressing ingredients.
Microwave at High for 30 seconds to 1 1/2 minutes, or until warm.
Pour over vegetables.
Toss to coat.
Cover and chill at least 4 hours before serving.