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Favorite Marinated Vegetables


  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 medium cucumber, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/3 cup finely chopped red onion
  • 1/2 cup fat-free Italian salad dressing


  • 1. In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts

1-1/3 cups: 48 calories, 0 fat (0 saturated fat), 1mg cholesterol, 306mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.


Average Rating: 4.75
  • Tasteaddicted
    Mar 31, 2015

    Delicious and so easy. I have Made it three times now. The first time I altered it very slightly by Balanchine the vegetables for 30 seconds and then putting them in iced water to stoop them cooking —though actually I thought I'd read to do that in the recipe but i must have either imagined it or read it in another similar recipe somewhere. The second time I just marinated them. Both methods came out well, but I think the blanched ones looked a little more colourful.

    The third time I blanched as before but forgot to put the, in iced water. Oops! So they came out less crunchy,; they tasted the same but the crunchy ones were better.

    This recipe has quite reconciled me to the idea/practice of eating my vegetables raw. — this way they still have wonderful crunch but the marinating makes them taste far better.

  • gratefulservant_AZ
    May 4, 2010

    It is good, healthy, and wonderful. I think I will double the fat free Italian dressing the next time

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