Marinated Vegetables

Name: Marinated Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 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

By Robyn Bruce
@Robyn1757

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!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

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
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How to Make Marinated Vegetables

Step-by-Step

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