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Mixed Marinated Vegetables

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By Betty Crocker Kitchens
Updated Sep 15, 2004
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Fresh fennel and broccoli meet marinated artichokes, mushrooms and olives in this flavor-packed side dish.

Mixed Marinated Vegetables

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Ingredients 9
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Ingredients

  • 2 large fennel bulbs, cut into 1-inch pieces
  • 1 pound broccoli, separated into flowerets
  • 4 ounces mozzarella cheese, cut into 1/2-inch cubes
  • 2 jars (6 ounces each) marinated artichoke hearts, drained
  • 1 jar (8 ounces) marinated mushrooms, undrained
  • 1 jar (10 ounces) Kalamata olives, drained and pitted
  • 1/2 cup olive or vegetable oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lemon juice

Instructions

  • Step 
    1
    Toss all ingredients except oil, vinegar and lemon juice in shallow glass or plastic dish.
  • Step 
    2
    Shake oil, vinegar and lemon juice in tightly covered container. Pour over vegetable mixture; toss. Cover and refrigerate at least 2 hours until chilled. Toss before serving.

Nutrition

265 Calories
22 g Total Fat
8 g Protein
16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
200
Total Fat
22 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
750 mg
Potassium
570 mg
Total Carbohydrate
16 g
Dietary Fiber
7 g
Protein
8 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
74%
74%
Calcium
20%
20%
Iron
16%
16%
Exchanges:
3 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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