Marinated Vegetables with Olives

Name: Marinated Vegetables with Olives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Asian Appetizers, Asian Salad Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
Ingredients: 2/3 cup cider vinegar; 2/3 cup olive oil; 1/4 cup chopped onion; 2 garlic cloves, minced; 1 teaspoon sugar; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 pound fresh petite carrots; 1 can (14 ounces) water-packed quartered artichoke hearts, drained; 1/2 pound medium fresh mushrooms, halved; 4 celery ribs, sliced diagonally; 1 cup (6 ounces) pitted ripe olives, drained

Veggies play nicely together in a healthy, easy dish that can be an appetizer or a salad. —Sue Hansen, Corvallis, OR

Ingredients

2/3 cup cider vinegar
2/3 cup olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound fresh petite carrots
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 pound medium fresh mushrooms, halved
4 celery ribs, sliced diagonally
1 cup (6 ounces) pitted ripe olives, drained

Directions

In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients.
Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.

Nutrition Facts

2/3 cup: 156 calories, 13g fat (2g saturated fat), 0 cholesterol, 206mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic exchanges: 2-1/2 fat, 1 vegetable.