Tangy Marinated Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 Ingredients:
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 |
Directions:
1. 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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