Fast Marinated Vegetables Recipe

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

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I was know only as an average cook before I first made this lip-smacking salad! — Mrs. Earl Anderson, Jr., Stockton, California
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. + marinating
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. + marinating

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

Directions

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 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. Yield: 15 servings.
Originally published as Marinated Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p206

Nutritional Facts

3/4 cup: 180 calories, 16g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein.

  • 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
  1. 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.
  2. Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a 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.
  3. Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon. Yield: 15 servings.
Originally published as Marinated Vegetable Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p206

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