Marinated veggies are a snap to make and delicious to eat!
cup olive or vegetable oil
cup balsamic or red wine vinegar
clove garlic, finely chopped
cups cooked broccoli or Brussels sprouts
cups cherry tomatoes, cut in half
cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired
Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.
For a shortcut, use a purchased vinaigrette. The varieties are endless, and if calories and fat are an issue, you can choose low-fat or no-fat dressings.
Serve these festive marinated vegetables on individual serving plates that you've lined with kale leaves or red leaf lettuce. Sprinkle with toasted pine nuts for extra pizzazz.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.