Marinated Vegetables
Source of Recipe
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Recipe Introduction
servings 12 (3/4 cup vegetables with 1 1/3 tsp marinade)
points 0
List of 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
Recipe
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.
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
Carbohydrate 6 g
Fiber 2 g
Protein 2 g
Sodium 146 mg
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