Marinated Veggies

Marinated Veggies

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

Prep Time

20

Minutes

Total Time

3:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
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.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 40mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    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.