MARINATED ANTIPASTO VEGETABLES

Marinated Antipasto Vegetables image

Number Of Ingredients 15

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8 ounces cauliflowerets small
1 carrot medium, cut in 1/2 " sticks
1/4 pound mushrooms fresh, sliced
1 zucchini medium, cut in 1 1/2 " sticks
4 ounces green beans
2/3 cup vegetable oil
1/3 cup lemon juice fresh
2 tablespoons water
2 tablespoons onions chopped
2 teaspoons splenda
1 clove garlic minced
1 teaspoon basil dried basil leaves, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 (2-ounce) jar pimientos whole, drained and coarsely chopped

Steps:

1. In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.2. Place oil, lemon juice, water, onion, splenda, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.3. To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates

Nutrition Facts : Nutritional Facts Serves