nutritional information

Per 1/2-cup serving:

  • 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
Vegan Gluten-Free

Tangy Marinated Vegetables

Tangy Marinated Vegetables

Serves 8

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.
Marinade
  • ½ cup vegetable oil
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 Tbs. dried oregano
  • 2 Tbs. dried basil
  • 2 Tbs. dried parsley
  • ½ tsp. red pepper flakes
Vegetables
  • 2 cups broccoli florets
  • 1 cup carrot sticks or baby carrots
  • 1 cup small button mushrooms, halved

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.

July/August 2009 p.57

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comments

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.

Glenn Wenzel - 2012-08-07 15:45:05

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

BST - 2012-06-01 15:46:22

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!

ema - 2012-05-31 23:14:14

any suggestions for a mushroom substitution?

Mary - 2012-05-15 12:57:45

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?

Dee - 2012-05-15 03:12:45

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

CLC - 2012-05-14 16:19:48

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.

Karen - 2011-05-29 15:37:01

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

Harmony - 2011-05-25 22:36:41

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

Donna I. - 2011-05-25 13:22:35

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...

french momma - 2011-05-19 16:49:32

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

cbabie - 2011-01-05 19:45:43

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

beth - 2010-06-11 23:21:49

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.

K. - 2010-06-06 22:57:16

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

Susan - 2010-05-27 17:23:59

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

lois - 2010-05-19 17:25:16