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Tangy Marinated Vegetables

This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.

Ingredients: 

Ingredient Set Name: 

Marinade

Ingredients: 

Ingredient Line: 
½ cup vegetable oil
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¼ cup olive oil
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¼ cup red wine vinegar
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2 Tbs. dried oregano
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2 Tbs. dried basil
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1 cup hemp seeds
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½ tsp. red pepper flakes

Ingredient Set Name: 

Vegetables

Ingredients: 

Ingredient Line: 
2 cups broccoli florets
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1 cup carrot sticks or baby carrots
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1 cup small button mushrooms, halved

Instructions: 

1. To make Marinade: Whisk together all ingredients in large bowl.

2. Pour Marinade into 1-quart canning jar with lid or large resealable plastic bag. Add all Vegetables, and shake to coat.

3. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight out of jar, like pickles.

Nutrition Information: 

Calories: 
61
Protein: 
1 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
3 g
Cholesterol: 
0 mg
Sodium: 
16 mg
Fiber: 
1 g
Sugar: 
<1 g
Yield: 
Serves 8

Comments on this Recipe

Seems like a lot of oil and very little vinegar. Not very pickle-ish. And I had the same thought as KBR about the "salty" :-)

the proportions in this recipe seem way off. too much spice compared to liquid...

yes, the liquid ratio is way way way off. that amount of liquid cover about the bottom 1/8th of the jar with all of the veges in there. i had to add almost a whole bottle of vinegar to top it off.

I agree, I made it this weekend and was thinking if made again I would reduce from 2 tbs to 1.

I'm so glad that other people had that issue! I made this recipe about a year ago and the herbs over powered the veggies....maybe I will try it again adjust the ingredients by half.

How can this recipe be described as "salty" when there's no salt in it?

This recipe is not supposed to have an entire jar of liquid, the veggies are to be marinated, not pickled hence the shake every so often to distribute the marinade.

How long will the marinated vegetables keep? Are the vegetables raw?

Just add Italian dressing, it's way easier. :)

Agreed with the other commenters: the herbs overpower the veggies. I almost wonder if the recipe is supposed to be in teaspoons instead of Tablespoons.

Has anyone come up with variations/adjustments that they have found work?

I agree with Susan on May 27, 2010. Your favorite Italian dressing is always a reliable goto for quick, satisfying flavor.

I think it would work better to marinate them in a shallow dish, and put them in the jar just before taking them to the picnic or wherever...

Is that correct? 3/4 cup of oil for 4 cups of veggies? Looks good, tho.

I think reducing the herbs to teaspoons would do the trick. Otherwise, it sounds light and easy.

I keep making this recipe to serve as a side dish with dinner every summer. Also, the photos in this particular issue are compelling--sometimes I just take it out to remember hot weather vacations.

It doesn't say they are pickled, it says "Marinated" and that you can enjoy them straight out of the jar "like pickles" :)

I'm confused. There is a lot of oil and not very much vinegar and no salt at all. Could someone double check this recipe, please?

any suggestions for a mushroom substitution?

I loved this.....I made it years ago and have kept making it....one suggestion is the longer it marinates the better the herbs will be....the first time i made it, it was a disaster!! I didn't let it sit long enough and the dry herb took over!

Absolutely untasty. Did the recipe mean tsp not Tbs? What a waste of good veggies.

Modified this but used the same idea of the receipe. I used Miss Dash table blend for my seasoning, along with some dried oregano. I also put a dash of salt and some garlic powder. I only used olive oil, because I had no vegetable oil and I used pomagrante red wine vinegar. I used the carrots, I had some green onions that needed to be used and a green pepper I bought from the local vegetable stand and cut that into pieces. I figure If I do not like the taste, I can use the veggies in a stir fry.

Looks deliciously vegetarian! Looking forward to try it!