MARINATED VEGETABLES WITH OLIVES

Marinated Vegetables with Olives image

Veggies play nicely together in a healthy, easy dish that can be an appetizer or a salad. -Sue Hansen, Corvallis, OR

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

2/3 cup cider vinegar
2/3 cup olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound fresh petite carrots
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 pound medium fresh mushrooms, halved
4 celery ribs, sliced diagonally
1 cup (6 ounces) pitted ripe olives, drained

Steps:

In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients., Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges