Tangy Marinated Vegetables
Tangy Marinated Vegetables is a side dish that serves 8. One portion of this dish contains about 11g of protein, 32g of fat, and a total of 344 calories. For $1.31 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Vegetarian Times has 703 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Head to the store and pick up olive oil, broccoli florets, vegetable oil, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 77%. If you like this recipe, you might also like recipes such as Tangy Marinated Vegetables, Tangy Marinated Shrimp, and Tangy Marinated Mushrooms.
Servings: 8
Ingredients:
1 cup carrot sticks or baby carrots
2 cups broccoli florets
1 cup small button mushrooms, halved
2 Tbs. dried basil
1 cup hemp seeds
¼ cup olive oil
2 Tbs. dried oregano
½ tsp. red pepper flakes
¼ cup red wine vinegar
½ cup vegetable oil
Equipment:
whisk
bowl
canning jar
ziploc bags
Cooking instruction summary:
1. To make Marinade: 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.
Step by step:
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.
3. Add all Vegetables, and shake to coat.
4. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight out of jar, like pickles.
Nutrition Information:
covered percent of daily need
