Save on Pinterest

Marinated Vegetables with Olives

Veggies play nicely together in a healthy, easy dish that can be an appetizer or a salad. —Sue Hansen, Corvallis, OR
  • Total Time
    Prep: 20 min. Cook: 10 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2/3 cup cider vinegar
  • 2/3 cup olive oil
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pound fresh petite carrots
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 1/2 pound medium fresh mushrooms, halved
  • 4 celery ribs, sliced diagonally
  • 1 cup (6 ounces) pitted ripe olives, drained

Directions

  • In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients.
  • Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.
Nutrition Facts
2/3 cup: 156 calories, 13g fat (2g saturated fat), 0 cholesterol, 206mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic exchanges: 2-1/2 fat, 1 vegetable.

Recommended Video