Marinated Vegetables

Debbie Thurmond


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.

★★★★★ 1 vote
No-Cook or Other



bowl of your favorite fresh vegetables, coarsely chopped


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

How to Make Marinated Vegetables


  • 1Wash 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.
  • 2Combine all of the ingredients for the marinade and whisk or beat to blend.
  • 3Pour the marinade over the vegetables. Cover and refrigerate until ready to serve. Serve cold.
  • 4Marinade can be reused with fresh vegetables for up to a week.

Printable Recipe Card

About Marinated Vegetables

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