Marinated Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.8
  • Total Fat: 13.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 325.3 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Marinated Vegetables calories by ingredient
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Number of Servings: 6

Ingredients

    # Fingerling potatoes 8-10, halved
    Garlic, 1 tsp minced or crushed
    Olive Oil,1/4 cup
    Baby Carrots, raw, 1/2 lb, halved lengthwise
    Cauliflower, raw, 1 head, small, in 1-inch florets
    Green Beans ,1/2 lb. trimmed and cut in half
    Asparagus, fresh, 1/2 lb, trimmed and cut into 1-inch pieces
    Snow Peas, fresh, 1/2 lb, trimmed and cut in half
    Summer Squash, 1 small sliced
    Peppers, sweet, red, raw, diced
    Salt, .5 tsp (or to taste)
    Pepper, black, .25 tsp (or to taste)
    Kraft Mayo Light Mayonnaise, 5 tbsp
    Lemon Juice, 1/2 cup
    Fresh Basil, small amount, minced
    Fresh Tarragon, small amount, minced
    Fresh Marjoram, small amount, minced
    Fresh Chives, small amount, minced

Directions

1) steam or boil the potatoes until just tender, about 10 minutes, depending on their siz. While the potatoes are cooking, place the garlic & olive oil in a large bowl. When the potatoes are done, transfer them-still hot- to the bowlful of garlic & oil.
2) Steam or boil the carrots, cauliflower, & green beans together until just tender for about 5-8 minutes. Immediately refresh under cold running wter, drain well, & transfer to the bowl.
3) Steam or blanch the asparagus, snow peas, & squash until al dente. (This will take less than 5 minutes.) Immediately refresh under cold running water, drain well, & add to the rest of the vegetables.
4) Add the red pepper, salt, black pepper to taste, and mayo, & stir gently until blended. Cover tightly and let marinate for at least 2 hours at room temperature. (If it's going to sit longer, refrigerate.)
5) Stir in the lemon juice within about 15 minutes of serving time. Taste to correct the salt & pepper, and serve at room temperature or cold, topped with a minced assortment (or just one) of your favorite fresh herbs.

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.

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