Marinated Vegetables

Robyn Bruce


If you can't get "Marie's" brand salad dressing where you live, then any good vinaigrette will be fine for this recipe. The nice little surprise about this recipe is that you can serve this hot (as called for in the recipe) OR you can chill it for a few hours or overnight, (skip the baking step), and serve it cold as a salad. I'm all about versatility in my recipes. This one affords you the opportunity to do that. One example is: serve chilled on a couple of Romaine lettuce leaves, and add a little bit of leftover cubed cooked chicken for a nice light luncheon. Add a glass of wine. Nice!

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10 Min
30 Min


1/2 c
carrots, cut into 1/4 inch diagonal slices
1/2 c
broccoli florets
1/2 c
cauliflower florets
1/4 c
[marie's] classic herb vinaigrette dressing
1 Tbsp
soy sauce
1/2 tsp
ground ginger
1/4 c
diced red or green peppers


1In a large pot, boil enough water for all vegetables to cook. Cook for approximately 3 minutes or until vegetables are crisp-tender. Drain.
2In a baking dish, stir together vinaigrette, soy sauce and ginger. Add cooked vegetables. Toss lightly to
3Cover with aluminum foil and bake at 350 degrees for 30 minutes.
4Remove from oven, toss vegetables again, then serve.
5(Note: I like to add a little chopped onion and sliced mushrooms to mine.)

About this Recipe