Marinated Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 66.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 135.1 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.8 g
- Protein: 1.4 g
View full nutritional breakdown of Marinated Vegetables calories by ingredient
Number of Servings: 8
Ingredients
-
MARINADE
.5 cup white wine vinegar
1 tbsp olive oil
1 tsp lemon juice
1 tsp dijon mustard
1 tsp sugar
1 clove garlic, minced
2 tbsp chopped fresh marjoram
2 tbsp chopped parsley
VEGETABLES
8 ounces new potaoes, cubed
1 cup broccoli florets
1 sweet red pepper, cut into 2" pieces
1 cup quartered mushrooms
.5 cup sliced scallions
2 tbsp sliced pitted black olives
salt and pepper
Directions
serves 8
MARINADE
In a large bowl, whisk together the vinegar, oil, lemon jice, mustard, sugar and garlic. Stir the marjoram and parsley.
VEGETABLEs
In a large microwave safe dish, microwave the potatoes on high power for 8 minute, or until tender. Add to the marinade, whle still hot.
In the same micrwave safe dish, microwave the broccoli for 3 minutes, or until crisp. Add to the marinade. Stir in peppers, mushrooms, scallions and olives. Add salt and black pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.
MARINADE
In a large bowl, whisk together the vinegar, oil, lemon jice, mustard, sugar and garlic. Stir the marjoram and parsley.
VEGETABLEs
In a large microwave safe dish, microwave the potatoes on high power for 8 minute, or until tender. Add to the marinade, whle still hot.
In the same micrwave safe dish, microwave the broccoli for 3 minutes, or until crisp. Add to the marinade. Stir in peppers, mushrooms, scallions and olives. Add salt and black pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.