1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (38g) Recipe makes 6 servings The following items or measurements are not included below: vegetables champagne vinegar
Calories 321
Calories from Fat 324		(100%)
Amount Per Serving		%DV
	Total Fat 36.1g	55%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 26.3g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 582mg		24%
Potassium 18mg		0%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.0g
Protein 0.2g		0%
detailed view... how is this calculated?

people who like this recipe also like:

Old Fashioned Kettle Corn

By: KITTENCAL

Nana's Pull-Apart Bread

By: mary winecoff

Marinated Baby Vegetables

Recipe #296166 | 30 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Annacia
Apr 3, 2008

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salami and breadsticks, or as an appetizer with crusty bread and goat cheese. The cooking time is sit and marinade time.

SERVES 6 (change servings and units)

Ingredients

6 cups baby vegetables (assorted trimmed, such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cau)
1 cup olive oil
1/2 cup champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon fennel seed
1 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper

Directions

1
Steam all vegetables until potatoes are tender, about 8 minutes.
2
Transfer to large bowl.
3
Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
4
Pour over vegetables.
5
Let marinate at least 15 minutes, tossing occasionally.
6
Serve warm or at room temperature.

Questions about this recipe?

Featured Reviews for This Recipe

From: Shannon 24

On Jul 24, 2008

What a great, easy veggie dish! I used blue, red and yellow potatoes, turnips, carrots, broccoli, cauliflour, zucchini and mushrooms. (The mushrooms, I didn't cook, I just threw them in while the other vegetables were marinating -yummy!) Next time, I will cut back on the salt. My DH loved these vegetables. Thanks for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sydney Mike

On May 5, 2008

Went all out with this recipe, using a cup each of red beets, orange carrots, yellow squash, French green beans & purple potatoes! Removed the squash from the steamer first so it wouldn't be mush! Also cut the crushed red pepper back to 1/8 teaspoon! Served at room temperature for a wonderful taste experience! Definietly a keeper! [Tagged, made & reviewed in Newest Zaar Tag cooking game]

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews