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


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.

About this Recipe

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