Tangy Marinated Vegetables Recipe

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Ingredients:

Serving

3/4 cup lemon juice
3/4 cup canola oil
3 tbsp sugar
1 tbsp salt
1-1/2 tsp dried oregano
1/2 tsp pepper
1 can (15 oz) 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

Directions:

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. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.92 Kcal (640 kJ)
Calories from fat	124.08 Kcal
		% Daily Value*
Total Fat	13.79g	21%
Sodium	586.53mg	24%
Potassium	146.21mg	3%
Total Carbs	7.22g	2%
Sugars	4.17g	17%
Dietary Fiber	1.42g	6%
Protein	1.33g	3%
Vitamin C	35.6mg	59%
Iron	0.3mg	1%
Calcium	10.9mg	1%

Amount Per 100 g
Calories	151.02 Kcal (632 kJ)
Calories from fat	122.54 Kcal
		% Daily Value*
Total Fat	13.62g	21%
Sodium	579.24mg	24%
Potassium	144.39mg	3%
Total Carbs	7.13g	2%
Sugars	4.12g	17%
Dietary Fiber	1.4g	6%
Protein	1.31g	3%
Vitamin C	35.2mg	59%
Iron	0.3mg	1%
Calcium	10.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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