TANGY MARINATED VEGETABLES

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Tangy Marinated Vegetables image

A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions. -Priscilla Weaver Hagerstown, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 14

3/4 cup lemon juice
3/4 cup canola oil
3 tablespoons sugar
1 tablespoon salt
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
1 can (15 ounces) whole baby corn, rinsed and drained
1 cup halved brussels sprouts, cooked
1 cup halved fresh mushrooms
1 cup fresh cauliflowerets
1 cup fresh snow peas, halved
1 cup cherry tomatoes
1 cup sliced sweet yellow pepper
1 cup sliced sweet red pepper

Steps:

  • In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Nutrition Facts :

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