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
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
-
Step1Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
-
Step2In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
-
Step3Add 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;Tips from the Betty Crocker Kitchens
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