Fast Marinated Vegetables
Ingredients
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflowerets
- 5 medium carrots, cut into 2-inch thin strips ⓘ
- 2 cups grape tomatoes
- 1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
- 1 can (6 ounces) pitted ripe olives, drained and halved ⓘ
- 1 cup olive oil
- 2/3 cup white wine vinegar
- 1/3 cup sherry or chicken broth ⓘ
- 4 teaspoons Dijon mustard ⓘ
- 3 garlic cloves, minced ⓘ
- 2 teaspoons salt ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
- Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
- Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon.
Nutrition & Diet Analysis (per serving)
443
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).