Marinated Vegetables
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 105 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 5 mg |
| sodium | 407 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 64 |
| vit C | 37 |
| folate | 14 |
Marinated vegetables work deliciously with various meats or as a salad.
Ingredients
- 1 pkg (10 oz/284 g) red pearl onions
- 4 carrots, peeled and sliced
- 4 cups cauliflower florets, (about 1/2 a head)
- 2 cups green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 cups grape or cherry tomatoes
- 1/2 cup crumbled feta cheese
- 2 tbsp minced fresh parsley
- Vinaigrette:
- 1/3 cup white wine vinegar or white balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp each salt, pepper and dried thyme
Preparation
Vinaigrette: In large bowl, whisk together vinegar, oil, mustard, garlic, salt, pepper and thyme; set aside.
In large pot of boiling salted water, cover and cook onions until tender, about 4 minutes. Remove with slotted spoon and drain in colander; let cool and peel. Add to vinaigrette.
In same pot, cook carrots, covered, until tender, 2 to 4 minutes. Remove with slotted spoon and add to bowl. Repeat with cauliflower; toss. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In pot of boiling salted water, cover and cook green beans until tender-crisp, about 5 minutes. Chill under cold water, drain and add to bowl. Add tomatoes, feta cheese and parsley; toss to combine.
Source : Canadian Living Magazine: September 2004
- Keywords : Sides; Vegetarian; Boil; Feta; Tomatoes; Cauliflower; Green beans;
