Marinated Veggies

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

  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 8

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.

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.

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.