Tangy Marinated Vegetables - 3g Carbs, 1g Fiber, <1g Sugar
From: Vegetarian Times - July 2009
This is a beautiful take-along side dish when made in and served out
of a 1-quart canning jar. Eat these veggies with your fingers to
satisfy a picnic craving for something salty and crunchy—without
resorting to a bag of chips.
Vegan Gluten-Free
Serves: 8
--> Marinade
1/2 cup vegetable oil
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried parsley
1/2 tsp red pepper flakes
--> Vegetables
2 cups broccoli florets
1 cup carrot sticks or baby carrots
1 cup small button mushrooms, halved
--> To make Marinade
1. Whisk together all ingredients in large bowl.
2. Pour Marinade into 1-quart canning jar with lid or large resealable
plastic bag. Add all Vegetables, and shake to coat.
3. Refrigerate 4 hours, or overnight, shaking mixture occasionally.
Enjoy straight out of jar, like pickles.
Serving Size: 1/2 cup
Nutrition per Serving:
61 Calories, 5g Total Fat, <1g Saturated Fat, 0mg Cholesterol,
16mg Sodium, 1g Protein, 3g Carbs, 1g Fiber, <1g Sugar
