MARINATED VEGGIES

Marinated Veggies image

Marinated veggies are a snap to make and delicious to eat!

Provided by Betty Crocker Kitchens

Time 3h20m

Yield 8

Number Of Ingredients 8

Ingredients

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 clove garlic, finely chopped
4 cups cooked broccoli or Brussels sprouts
2 cups cherry tomatoes, cut in half
3 cups mushroom halves or fourths (8 ounces)
Lettuce leaves, if desired

Steps:

Beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
In large glass or plastic bowl, pour vinaigrette over broccoli and tomatoes. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg