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Nutrition Facts
Serving Size 1 (139g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 43
Calories from Fat 1		(3%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 175mg		7%
Potassium 205mg		5%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 1.5g	6%
	Sugars 8.1g
Protein 1.1g		2%
detailed view... how is this calculated?

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Recipe #157067 | 3½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Ladies of the Lake-eM Cee
Feb 22, 2006

My weight loss KEY! This is a great way to eat fresh veggies. It is light, easy to make, and best of all delicious. Cook time is refrigeration. I never get tired of this way of enjoying my veggies.

SERVES 8 (change servings and units)

Ingredients

1 cup cauliflower, bite size
1 cup zucchini, sliced
1 cup broccoli, bite size
1 cup carrot, sliced
1 cup celery, sliced
1/4 cup green pepper, chopped
1/4 onion, sliced
2 cups water
1 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sugar
1/4 teaspoon sweet basil

Directions

1
Prepare all veggies and place in a cover able bowl. (I use Gladware).
2
Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
3
Pour over veggies.
4
Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.

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Featured Reviews for This Recipe

From: Lingering_Dream

On Jan 30, 2007

I'm glad I found this because I was trying to find a good way to incorporate more veggies into my diet without having to dip them in salad dressing — which starts to defeat the purpose. Anyways, the only thing I changed was I substituted yellow bell pepper for the celery since I don't care for celery. Thanks for a healthy snack idea!

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From: ladyfingers

On Dec 21, 2006

I was hesitant to try a sugar/basil mix on cold vegetables, but it was a very pleasant surprise! The flavors are subtle and make a very nice combination. Thanks for getting us out of our rut--we usually douse these veggies in Italian...this is a nice alternative.

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From: UsagiCassidy

On Jun 9, 2006

The only vinegar I can have is Apple Cider Vinegar, so I substituted that for the red wine vinegar...was not impressed with the result. I'm sure it would be better with the red wine though.

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From: Cilantro in Canada

On Dec 4, 2006

I really enjoyed this recipe. The only change i made was to use cilantro in place of the basil. The carrot, celery and zucchini really adsorb the flavour of the marinade. Delicious. Thanks for the recipe.

1 person found this review helpful

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