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Marinated Veggies

Marinated veggies are a snap to make and delicious to eat!

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 (6) 2 Reviews
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  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 8

Ingredients

Balsamic Vinaigrette

1/3
cup olive or vegetable oil
1/4
cup balsamic or red wine vinegar
2
tablespoons sugar
1
clove garlic, finely chopped

Vegetables

4
cups cooked broccoli or Brussels sprouts
2
cups cherry tomatoes, cut in half
3
cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • 2 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.
  • 3 Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
42%;
Calcium
2%;
Iron
6%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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