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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6-8 servings


  • 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 zest 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


  • 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 zest, 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.

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