Tangy Marinated Vegetables
A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.
-Priscilla Weaver
Hagerstown, Maryland12 ServingsPrep: 25 min. + chilling
Ingredients
- 3/4 cup lemon juice
- 3/4 cup canola oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 1 can (15 ounces) whole baby corn, rinsed and drained
- 1 cup halved brussels sprouts, cooked
- 1 cup halved fresh mushrooms
- 1 cup fresh cauliflowerets
- 1 cup fresh snow peas, halved
- 1 cup cherry tomatoes
- 1 cup sliced sweet yellow pepper
- 1 cup sliced sweet red pepper
Directions
- In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and
- pepper. Pour into a large resealable plastic bag; add the
- vegetables. Seal bag and turn to coat; refrigerate for 6 hours or
- overnight. Yield: 12 servings.