Marinated Vegetables

Debbie Thurmond

By
@debbiethurmond

We just got back from a week on the beach. My friend made some variation of this every night. It is sooooo easy and tastes great, a perfect dish for these hot summer days. You can use any vegetables you like, and the marinade can be used over again for up to a week. Splenda can also be used rather than sugar if you want to eat light.


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Method:

No-Cook or Other

Ingredients

VEGETABLE BASE

1
bowl of your favorite fresh vegetables, coarsely chopped

MARINADE

1 c
sugar or splenda
3/4 c
white vinegar
1/2 c
olive oil or vegetable oil
1 tsp
celery seed
salt and pepper to taste

Directions Step-By-Step

1
Wash and cut up your favorite vegetable medley. Put into a bowl to marinate. Some of my favorites are purple onions, sugar peas, red bell pepper, green bell pepper, celery. tomatoes cauliflower, and broccoli. You can use whatever you like.
2
Combine all of the ingredients for the marinade and whisk or beat to blend.
3
Pour the marinade over the vegetables. Cover and refrigerate until ready to serve. Serve cold.
4
Marinade can be reused with fresh vegetables for up to a week.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy