Marinated Vegetables

Author: Canadian Living

Marinated vegetables work deliciously with various meats or as a salad.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

  • 1 pkg (10 oz/284 g) red pearl onion
  • 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
  • 2 cups cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley
Vinaigrette:
  • 1/3 cup white wine vinegar
  • 1/3 cup white balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon each salt pepper and dried thyme

Method

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.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 407 mg
  • Protein 2 g
  • Calories 105.0
  • Total fat 7 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 64.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Vegetables

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