 Marinated Vegetables
Makes 12 servings
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Serve this colorful medley of zesty vegetables at your next party. In addition to great flavor, guests will benefit from healthy doses of fiber, beta carotene, vitamins and minerals.
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Ingredients
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1/4
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cup rice wine vinegar
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3
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tablespoons reduced-sodium soy sauce
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2
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tablespoons fresh lemon juice
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1
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tablespoon vegetable oil
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1
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clove garlic, minced
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1
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teaspoon minced fresh ginger
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1/2
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teaspoon sugar
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2
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cups broccoli florets
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2
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cups cauliflower florets
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2
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cups diagonally sliced carrots (1/2-inch pieces)
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8
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ounces whole fresh mushrooms
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1
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large red bell pepper, cut into 1-inch pieces
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Lettuce leaves
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1. Combine vinegar, soy sauce, lemon juice, oil, garlic, ginger and sugar in large bowl. Set aside.
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2. To blanch broccoli, cauliflower and carrots, cook 1 minute in enough salted boiling water to cover. Remove and plunge into cold water, then drain immediately. Add to oil mixture in bowl while still warm; toss to coat. Cool to room temperature.
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3. Add mushrooms and bell pepper to vegetables in bowl; toss to coat. Cover and marinate in refrigerator at least 4 hours or up to 24 hours. Drain vegetables, reserving marinade.
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4. Arrange vegetables on lettuce-lined platter. Serve chilled or at room temperature with toothpicks. Serve remaining marinade in small cup for dipping, if desired.
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© Publications International, Ltd.
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Nutrients per Serving
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(about 3/4 cup vegetables with 1-1/3 teaspoons marinade)
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Calories
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37
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Calories from Fat
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28 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Carbohydrate
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6 g
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Fiber
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2 g
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Protein
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2 g
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Sodium
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146 mg
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Dietary exchanges
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1 Vegetable
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Printed
from fbnr.com
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