 |
|
Marinated Vegetables
Makes 12 servings
|
|
|
|
|
|
Serve this colorful medley of zesty vegetables at your next party. In addition to great flavor, guests will benefit from healthy doses of fiber, beta carotene, vitamins and minerals.
|
| |
|
Ingredients
|
|
1/4
|
cup rice wine vinegar
|
|
3
|
tablespoons reduced-sodium soy sauce
|
|
2
|
tablespoons fresh lemon juice
|
|
1
|
tablespoon vegetable oil
|
|
1
|
clove garlic, minced
|
|
1
|
teaspoon minced fresh ginger
|
|
1/2
|
teaspoon sugar
|
|
2
|
cups broccoli florets
|
|
2
|
cups cauliflower florets
|
|
2
|
cups diagonally sliced carrots (1/2-inch pieces)
|
|
8
|
ounces whole fresh mushrooms
|
|
1
|
large red bell pepper, cut into 1-inch pieces
|
|
|
Lettuce leaves
|
|
|
|
|
|
|
|
|
|
1. Combine vinegar, soy sauce, lemon juice, oil, garlic, ginger and sugar in large bowl. Set aside.
|
|
2. To blanch broccoli, cauliflower and carrots, cook 1 minute in enough salted boiling water to cover. Remove and plunge into cold water, then drain immediately. Add to oil mixture in bowl while still warm; toss to coat. Cool to room temperature.
|
|
3. Add mushrooms and bell pepper to vegetables in bowl; toss to coat. Cover and marinate in refrigerator at least 4 hours or up to 24 hours. Drain vegetables, reserving marinade.
|
|
4. Arrange vegetables on lettuce-lined platter. Serve chilled or at room temperature with toothpicks. Serve remaining marinade in small cup for dipping, if desired.
|
|
|
|
©Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
(about 3/4 cup vegetables with 1-1/3 teaspoons marinade)
|
|
Calories
|
37
|
|
Calories from Fat
|
28 %
|
|
Total Fat
|
1 g
|
|
Saturated Fat
|
<1 g
|
|
Carbohydrate
|
6 g
|
|
Fiber
|
2 g
|
|
Protein
|
2 g
|
|
Sodium
|
146 mg
|
|
|
|
Dietary exchanges
|
|
1 Vegetable
|
|
|
|
|
|
|
|
|
|
Click here for printable version