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Lemony Marinated Vegetables

 Lemony Marinated Vegetables
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
6-8 ServingsPrep: 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.

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Lemony Marinated Vegetables (continued)

Nutritional Facts: One 1-cup serving (prepared without salt) equals 50 calories, 1 g fat (0 saturated fat), 0 cholesterol, 39 mg sodium, 9 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.