Lemony Marinated Vegetables Recipe

Lemony Marinated Vegetables Recipe
Lemony Marinated Vegetables Recipe photo by Taste of Home
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Lemony Marinated Vegetables Recipe

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MAKING this salad was a good way to ensure that my daughters and other picky eaters would eat - and enjoy - their vegetables. I prepare it for picnics, simple buffets and the holidays. It's so colorful and tasty. -Helen Vail, Glenside, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 cup fresh brussels sprouts
  • 1/2 pound carrots, cut into 1/2-inch slices
  • 3 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 3 tablespoons lemon juice
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 lemon peel strip, 2-1/2 inches x 1/2 inch
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 cups cherry tomatoes

Directions

Place brussels sprouts and carrots in a large saucepan; add 1 in. of water. Bring to a boil; cook for 3 minutes. Add cauliflower and broccoli; return to boil. Cook for 5 minutes or until vegetables are crisp-tender. Rinse in cold water; drain. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon peel, oregano, basil, salt if desired and pepper. Add cooked vegetables and the tomatoes; toss to coat. Cover and refrigerate for at least 8 hours. Discard lemon peel. Yield: 6-8 servings.
Originally published as Lemony Marinated Vegetables in Reminisce September/October 1999, p45

Nutritional Facts

1 cup: 50 calories, 1g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

  • 1 cup fresh brussels sprouts
  • 1/2 pound carrots, cut into 1/2-inch slices
  • 3 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 3 tablespoons lemon juice
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 lemon peel strip, 2-1/2 inches x 1/2 inch
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 cups cherry tomatoes
  1. Place brussels sprouts and carrots in a large saucepan; add 1 in. of water. Bring to a boil; cook for 3 minutes. Add cauliflower and broccoli; return to boil. Cook for 5 minutes or until vegetables are crisp-tender. Rinse in cold water; drain. In a large bowl, combine lemon juice, oil, parsley, garlic, lemon peel, oregano, basil, salt if desired and pepper. Add cooked vegetables and the tomatoes; toss to coat. Cover and refrigerate for at least 8 hours. Discard lemon peel. Yield: 6-8 servings.
Originally published as Lemony Marinated Vegetables in Reminisce September/October 1999, p45

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