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Marinated Veggies

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By Betty Crocker Kitchens
Updated Feb 20, 2007
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Marinated veggies are a snap to make and delicious to eat!

Marinated Veggies

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Servings 8
  • Ingredients 8
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Ingredients

Balsamic Vinaigrette

  • 1/3 cup olive or vegetable oil
  • 1/4 cup balsamic or red wine vinegar
  • 2 tablespoons sugar
  • 1 clove garlic, finely chopped

Vegetables

  • 4 cups cooked broccoli or Brussels sprouts
  • 2 cups cherry tomatoes, cut in half
  • 3 cups mushroom halves or fourths (8 ounces)
  • Lettuce leaves, if desired

Instructions

  • Step 
    1
    Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • Step 
    2
    In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
  • Step 
    3
    Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.

Nutrition

170 Calories
14g Total Fat
2g Protein
11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
125
Total Fat
14g
0%
Saturated Fat
2g
0%
Cholesterol
0mg
0%
Sodium
40mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
42%
42%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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