Marinated vegetables work deliciously with various meats or as a salad.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Vinaigrette:
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
- Folate 14.0
- Calcium 5.0
- Vitamin A 64.0
- Vitamin C 37.0
