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Tangy Marinated Vegetables

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.

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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.

Servings
1/2-cup serving

Ingredients

Marinade

  • 1/2 cup vegetable oil
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbs. dried oregano
  • 2 Tbs. dried basil
  • 2 Tbs. 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

Preparation

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.

Nutrition Information

  • Serving Size Serves 8
  • Calories 61
  • Carbohydrate Content 3 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 16 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g